Ingredients:

  • 4 large red capsicums (bell peppers), roasted (about 1.5 pounds / 680g)
  • 1 medium onion, diced (about 8 ounces / 227g)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon balsamic vinegar (5ml)
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Instructions:

  1. Preheat the oven to 450°F (232°C). Roast the capsicums on a baking sheet for 30-40 minutes, turning occasionally, until charred and blistered.
  2. In a skillet, heat olive oil over medium heat. Add diced onion; sauté until soft and translucent (about 5-7 minutes). Stir in minced garlic and sauté for another minute until fragrant.
  3. Once roasted, place capsicums in a bowl, cover, and let steam for 10 minutes to loosen skins. Peel, deseed, and chop the roasted capsicums. Add roasted capsicum, sautéed onion, garlic, balsamic vinegar, salt, and pepper to a blender.
  4. Blend until smooth or to the desired consistency, adjusting texture with a bit of water if needed.
  5. Taste the coulis, adding more salt, pepper, or vinegar as desired.