Читать книгу A Taste of Coral Gables - Paola Mendez - Страница 20

Roasted Red Peppers Coconut PurÉe

2 whole red peppers

1/2 cup coconut milk

Sliced cherry tomatoes

1.Using metal tongs, roast the red peppers over an open flame to char the outsides. Place them in a bowl, cover with plastic wrap, and allow to sit for 15 to 20 minutes. Once they are cool enough to handle, peel the skins off of the peppers, remove the seeds, and set aside.

2.In a small saucepan, heat the coconut milk up just short of boiling.

3.Place the peppers in a blender, add half of the coconut milk, cover, and blend. Check consistency and add the remaining coconut milk, if desired.

4.Use as a sauce for the black bean and farro cakes. Garnish with sliced cherry tomatoes.

Serves 4.