Roasted Bell Pepper Coulis

For variety, try adding a bit of fresh ginger, chopped herbs, or garlic. You can also add a splash of balsamic vinegar, lemon juice, or other acid to heighten the flavor, or a little cream to mellow it. If you strain the coulis, be sure to use a medium- or wide-mesh sieve, as a fine one will cause the coulis to separate. Purée red and yellow peppers separately to make a two-toned accent for seared scallops, crab cakes, or other seafood.

• 2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
• 1/2 cup homemade or low-salt chicken or vegetable broth; you may not need it all
• Kosher salt and freshly ground black pepper

In a blender, purée the chopped roasted peppers thoroughly. This will take a few minutes and you’ll have to pulse the blender several times to purée all the pieces. (Put a towel over the blender and clamp your hand over the lid to prevent leaks.) When the peppers are mostly puréed, begin adding the broth or reserved pepper juices (for a slightly more intense flavor), 1 to 2 Tbs. at a time, to thin the purée. (For a thicker purée, don’t add any liquid.) Strain through a wide-mesh sieve, if you like. When you’re satisfied with the consistency, season with salt and pepper to taste.

Roasted Bell Pepper Coulis

For variety, try adding a bit of fresh ginger, chopped herbs, or garlic. You can also add a splash of balsamic vinegar, lemon juice, or other acid to heighten the flavor, or a little cream to mellow it. If you strain the coulis, be sure to use a medium- or wide-mesh sieve, as a fine one will cause the coulis to separate. Purée red and yellow peppers separately to make a two-toned accent for seared scallops, crab cakes, or other seafood.

• 2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
• 1/2 cup homemade or low-salt chicken or vegetable broth; you may not need it all
• Kosher salt and freshly ground black pepper

In a blender, purée the chopped roasted peppers thoroughly. This will take a few minutes and you’ll have to pulse the blender several times to purée all the pieces. (Put a towel over the blender and clamp your hand over the lid to prevent leaks.) When the peppers are mostly puréed, begin adding the broth or reserved pepper juices (for a slightly more intense flavor), 1 to 2 Tbs. at a time, to thin the purée. (For a thicker purée, don’t add any liquid.) Strain through a wide-mesh sieve, if you like. When you’re satisfied with the consistency, season with salt and pepper to taste.

Roasted Bell Pepper Coulis

For variety, try adding a bit of fresh ginger, chopped herbs, or garlic. You can also add a splash of balsamic vinegar, lemon juice, or other acid to heighten the flavor, or a little cream to mellow it. If you strain the coulis, be sure to use a medium- or wide-mesh sieve, as a fine one will cause the coulis to separate. Purée red and yellow peppers separately to make a two-toned accent for seared scallops, crab cakes, or other seafood.

• 2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
• 1/2 cup homemade or low-salt chicken or vegetable broth; you may not need it all
• Kosher salt and freshly ground black pepper

In a blender, purée the chopped roasted peppers thoroughly. This will take a few minutes and you’ll have to pulse the blender several times to purée all the pieces. (Put a towel over the blender and clamp your hand over the lid to prevent leaks.) When the peppers are mostly puréed, begin adding the broth or reserved pepper juices (for a slightly more intense flavor), 1 to 2 Tbs. at a time, to thin the purée. (For a thicker purée, don’t add any liquid.) Strain through a wide-mesh sieve, if you like. When you’re satisfied with the consistency, season with salt and pepper to taste.