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Roasted Red Pepper Coulis
My friend Joey gave me the idea for this.
The basic recipe is pretty versatile, and you can substitute any spice combination you'd like.
I spooned this over some sesame-ginger stir-fry beef and romaine lettuce, topped with pine nuts and avocado.
To complement the asian flavors in the beef, I used garlic, ginger, and garam masala.
Let me know if you try this with other spices.
I'd love to hear your results.
3 red bell peppers
3 Tbsp olive oil
1-3 cloves of garlic, to taste
1/4 tsp cayenne pepper
1/2 tsp garam masala
1 tsp ginger
2 Tbsp Splenda or sugar
salt and pepper to taste
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Preheat oven to 475 degrees.
Cover a baking sheet with nonstick cooking spray.
Set the washed bell peppers onto the sheet and bake until the skin starts to turn black and bubbly.
Remove from the oven and sweat the skins off.
Peel and core the peppers, then place into a food processor with the remaining ingredients.
Puree until smooth.
Serve room temperature or chilled.
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