Roasted Bell Pepper Coulis
- 2 red, yellow, or orange bell peppers, roasted, peeled, seeded, and roughly chopped; juices reserved
- ½ cup homemade or low-salt chicken or vegetable broth; you may not need it all
- Kosher salt and freshly ground black pepper
In a blender, purée the chopped roasted peppers thoroughly. This will take a few minutes and you’ll have to pulse the blender several times to purée all the pieces. (Put a towel over the blender and clamp your hand over the lid to prevent leaks.) When the peppers are mostly puréed, begin adding t...