Food Recipes Sauces, Condiments and Preserves Roasted Red-Pepper Coulis 2.0 (4,914) 1 Review By roasting and peeling the red peppers before pureeing them, Rollie Wesen boosts the flavor of the sauce and eliminates the step of having to strain out the papery skins. By Rollie Wesen Rollie Wesen Dr. Rollie Wesen is a culinary educator at Johnson & Wales University and the executive director of the Jacques Pepin Foundation. Wesen spent years working at Michelin-starred restaurants in London, France, and New York City. Food & Wine's Editorial Guidelines Updated on October 29, 2015 Rate PRINT Share Trending Videos Close this video player Active Time: 20 mins Total Time: 45 mins Yield: 2 cups Ingredients 3 large red bell peppers 3 tablespoons extra-virgin olive oil 1 medium shallot, thinly sliced 1 tablespoon sherry vinegar or red wine vinegar Salt and freshly ground white pepper Directions Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers. In a food processor, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper. Make Ahead The red-pepper coulis can be refrigerated overnight. Bring to room temperature before serving. Originally appeared: May 2006 Rate It Print