Red pepper coulis is one of those other mother sauces. Fire roasting brings out their smokey sweet flavor, and whether it’s fish, pasta, meat, or vegetables, regardless of what you pair this sauce with, its velvety smooth flavorful has the versatility of a “little black dress.” Taste and flavor aside, what I like most is that it’s figure friendly and loaded with health benefits. Bell peppers naturally contain phytochemicals and carotenoids, particularly beta-carotene, which lavish us with antioxidant and anti-inflammatory properties. But red bell peppers are the belle of the ball that contain the highest levels of vitamin C, carotenoids and free radical scavenging antioxidants. What gives them, and other fruits and vegetables their red color, is lycopene and red bell peppers contain one of the highest levels of lycopene, which studies have shown may help to prevent many cancers.
Recipe notes: Can be made ahead. Fire roasting loosens the skin making easier to remove. You can roast them on a gas stove top or grill. What you will need: Bowl, tin foil, and blender. Yields 12 oz. Difficulty leve;: Very easy
- 4-large red bell peppers
- 3 Tbsp extra-virgin olive oil
- 1-garlic clove minced
- 1 medium shallot, thinly sliced
- 1 Tbsp sherry vinegar or red wine vinegar
- Salt and freshly ground white pepper
- Char peppers till skins are well blistered, turning frequently.
- Transfer to bowl and cover with tin foil till completely cool
- Remove stems and seeds
- Peel skin and transfer to blender
- In blender add remaining ingredients and pulse till smooth
- Strain through sieve, cover and refrigerate