Roasted Red Pepper Coulis |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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We recently enjoyed some amazing soft shell crabs in a Caribbean restaurant that were served with a roasted red pepper coulis and a side of soy dipping sauce. These additions really put the dish over the top. So I wanted to post a red pepper coulis I found in a wonderful cookbook, Mainstreet Ventures: Distinctive Recipes from Distinctive Eateries , which is a compilation of several popular Ann Arbor, MI restaurants. Note that cooking time includes the time required to roast and cool the peppers before preparing the sauce. Ingredients:
3 red bell peppers, roasted, peeled and seeded |
1 tablespoon olive oil |
1 1/2 teaspoons balsamic vinegar |
1/4 teaspoon ground cumin |
1 1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
Directions:
1. Cut the roasted and cooled peppers into small pieces and puree with remaining ingredients in a blender. Makes about 1 cup.
2. Note: to oven roast peppers, place under a broiler in a pan on the rack positioned about 6 inches from the pre-heated source of heat and turn frequently to blacken all sides. Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. Using a small knife, cut away the stems, open the peppers up and remove the seeds and membranes. Wipe the work surface clean with a damp towel whenever necessary. Scrape away the charred skin.
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