Roasted Red Pepper Coulis - cooking recipe

Ingredients

3 red bell peppers, roasted, peeled and seeded
1 tablespoon olive oil
1 1/2 teaspoons balsamic vinegar
1/4 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper

Preparation

Cut the roasted and cooled peppers into small pieces and puree with remaining ingredients in a blender. Makes about 1 cup.
Note: to oven roast peppers, place under a broiler in a pan on the rack positioned about 6 inches from the pre-heated source of heat and turn frequently to blacken all sides. Transfer the roasted peppers to a large bowl and cover tightly with plastic wrap. Let them steam for 10-15 minutes. Using a small knife, cut away the stems, open the peppers up and remove the seeds and membranes. Wipe the work surface clean with a damp towel whenever necessary. Scrape away the charred skin.