Ingredients:
3 sweet peppers
2 teaspoons balsamic vinegar
sea salt

Directions:

  1. Preheat oven to 425 degrees.
  2. Place the peppers in a roasting pan and roast, turning every 15 minutes, for 45 minutes, or until the skins are wrinkled and slightly charred.
  3. Transfer the peppers to a cooling rack. When cool enough to handle, peel the peppers over a bowl, allowing the juice to collect in the bowl. Discard the skins. Combine the peppers with the collected juices and balsamic vinegar in a food processor and process until smooth. Season with salt.
  4. The coulis will keep, tightly covered, in the refrigerator for up to 3 days.

Makes about 1 cup