Red Pepper Coulis

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Ingredients

Makes about 1 cup

Preheat the oven to 425 degrees. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, until the skins are wrinkled and slightly charred.
Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juices to collect in the bowl. Discard the skins.
Combine the peppers, collected juices, and balsamic vinegar in a food processor and process until smooth. Season with salt. The coulis will keep, tightly covered, in the refrigerator for up to 3 days.