Comments on: Loving the BITE: Roasted Red Pepper Coulis

By: Dennis Moser

Dennis Moser — Fri, 02 Dec 2011 00:10:00 +0000

Also known as “ajvar” in some parts of the world:

http://www.npr.org/templates/story/story.php?storyId=6430271

By: Kelli Myers Jennings

Kelli Myers Jennings — Thu, 01 Dec 2011 23:47:00 +0000

The smell is certainly one of the best parts! Any furhter roasting/peeling tips? Enjoy!

By: BrennanAnnie

BrennanAnnie — Thu, 01 Dec 2011 19:41:00 +0000

We love roasted red peppers. My oldest son can pick the smell out before he even walks in the house. We’ll definitely have to try this.

By: Kelli Myers Jennings

Kelli Myers Jennings — Thu, 01 Dec 2011 17:15:00 +0000

Hi Justin! The key to an easy peel is to make sure the skin gets good and charred. And, if a little skin is left on here and there, it’s not a problem. When combined with the sun-dried tomatoes, the texture still comes out great. Hope you like it!

By: Justin

Justin — Thu, 01 Dec 2011 17:03:00 +0000

I like peppers and this recipe seems easy enough for me. I’ve never peeled the skin of a pepper before so I hope I can figure it out.

By: Kelli Myers Jennings

Kelli Myers Jennings — Thu, 01 Dec 2011 15:22:00 +0000

Hi Frankie, I haven’t used it for pizza myself, but I do think it would work out well. And, it’s such a powerhouse of antioxidants mixed with the tomatoes. Enjoy!

By: Kelli Myers Jennings

Kelli Myers Jennings — Thu, 01 Dec 2011 15:20:00 +0000

Hi Amanda – You are very welcome for this recipe – I hope you like it! I used it as an appetizer dip at Thanksgiving and it was a hit. Let me know what you think…

By: Frankie G

Frankie G — Thu, 01 Dec 2011 14:34:00 +0000

I had never heard of coulis before today so I needed to have a look. It sounds very interesting and I like the idea of using it as the base for pizza. It is also very interesting to learn of all the benefits.

By: Anonymous

Anonymous — Thu, 01 Dec 2011 14:16:00 +0000

Mmm….this will be perfect for my family, as our middle child eats red peppers like they are candy. I know this will be a winning recipe in our house (and sounds easy too)!

Thanks again, Kelli.