Roasted Red Pepper Coulis

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  • 2 large red bell peppers, cored and each cut in half
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil


Preheat broiler. Place peppers (green or yellow peppers may be substituted) in broiling pan. Broil about 5 minutes on each side or until peppers are lightly charred. Remove peppers to brown paper bag; close bag to steam for 10 minutes. Remove skin from peppers.

Blend peppers, vinegar, TABASCO® Sauce and salt in a food processor or blender. Gradually add oil until mixture is smooth. Serve with roasted poultry or grilled fish.

Makes 1/2 cup.

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