Roasted Red Pepper Coulis With Basil

Cooking Instructions

1. Peel the onions, slice them into 1/2-inch slices, and rub them lightly with the 3 tablespoons of olive oil.

2. Place the onion slices on a grill over a medium-hot fire. Grill them for 2 or 3 minutes per side, until golden brown. Remove them from the grill.

3. Coarsely chop the peppers, garlic, and onion.

4. Place all the ingredients except the olive oil into a food processor and puree. When everything is fully pureed, slowly add the oil, with the food processor still running. Season with salt and pepper to taste, and use the sauce hot or cold. Will keep up to 6 days, covered and refrigerated.

Wine Pairing(s)

Jane Ventura Finca Els Camps

Anselmi San Vincenzo

Torreoria Reserva

Vina Real Reserva

Guenoc Sauvignon Blanc

Zumaya Tempranillo

Scott Harvey Rose of Pinot Noir

Vina Real Crianza

El Albar Toro Excelencia

Fiddlehead 'Happy Canyon' Sauvignon Blanc