Bell Pepper Coulis

Coulis is a French term for a sauce made by blending and straining vegetables or fruits. Benjamin’s Bell Pepper Coulis is made with roasted red bell peppers, onion, garlic, and cilantro, and is perfect to serve underneath seared shrimp or with other meats

Ingredients

• 2 large red bell peppers, roasted and peeled

• 1 tablespoon olive oil or butter

• ¼ of a white onion, chopped

• 4 garlic cloves

• Small amount of fresh cilantro (about 1 tablespoon, chopped)

• ¼ cup water

• Salt and white pepper to taste

Directions

1. Roast the bell peppers over an open flame or under a broiler until the skins are blackened. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel and remove the seeds.

2. In a sauté pan, heat olive oil (or butter) over medium heat. Add the onion and garlic, cooking until soft but not browned.

3. Add the roasted bell peppers, cilantro, and ¼ cup of water. Simmer for 5 minutes to blend the flavors.

4. Transfer to a blender and puree until smooth.

5. Strain through a fine-mesh sieve for an ultra-smooth texture.

6. Season with salt and white pepper to taste, then serve warm or at room temperature.