Roasted Red Pepper Coulis

I wander around a grocery store  the way an artist might wander the streets looking for inspiration. The last store I expected it was Costco.  Can't stand the place but it's a practical necessity these days.  The produce is quite good but usually, just too much of it for me. I'm not running a restaurant so I can't see any point in buying a really big bag of potatoes.   Suddenly, a bag of 6 red bell peppers struck me with great potential.  Winter produce is fairly dull, so the prospect of a bright red pepper coulis warmed up my thoughts.  It's such and easy way to make a chic presentation.  Not to mention, big flavor delivery. 

Heat oven to 450 degrees or roast whole over open flame turning with a large fork.

6 red bell peppers, split, cored and seeded.
1 large shallot finely chopped
olive oil
1 garlic clove minced
juice of half a lemon or 2 tsp.

Rub the exterior skin of the peppers with olive oil and place face down on parchment paper on a baking sheet.

Roast until the skin is blackened and blistered ( about 30 mins in an oven - watch them)
Place in a bowl and cover with plastic wrap and allow to cool until easy to handle.
The skin should peel off easily and retain the red pepper flesh in the bowl and any collected juices.

Heat 1 tbls olive oil over medium heat and cook the shallot about 3 minutes or until soft. Add the garlic and saute 1 more minute.  Put the roasted, peeled peppers, cooked shallot, garlic, salt and pepper and 3 tbls olive oil in a food processor and process until smooth.  Add the lemon juice and adjust seasoning.  Process until all is combined.  Serve with at room temperature or warmed with fish, or any meat or over eggs, souffles, etc.

It makes anything elegant.