Spicy Roasted Red Pepper Coulis

1. Roast the Bell Peppers

Place the red bell peppers directly over a gas flame, under a broiler, or on a grill. Turn them occasionally until their skins are completely charred and blackened. Place the peppers in a bowl and cover with plastic wrap to let them steam for about 10 minutes. Peel off the skins, remove the seeds, and set the peppers aside.

2. Sauté the Onions

In a large saucepan, warm the peanut oil over medium heat. Add the diced yellow onion and sprinkle in the kosher salt. Sauté the onions for about 15 minutes, stirring occasionally, until they become deep golden brown.

3. Add Garlic and Habanero

Add the minced garlic and habanero to the saucepan. Sauté them together for another 2 to 3 minutes, just until the garlic is fragrant and the habanero is well incorporated.

4. Blend the Mixture

Transfer the roasted bell peppers and the sautéed mixture to a blender. Pour in the vegetable stock and blend until the mixture is completely smooth.

5. Simmer the Sauce

Pour the blended mixture back into the saucepan. Bring it to a gentle simmer over medium-low heat, allowing the sauce to thicken and the flavors to concentrate for about 10 minutes. Taste the sauce and add more kosher salt if needed.