Pepper Coulis

recipe
Notes: Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you're in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months.

Yield:

Makes 3/4 to 1 cup

Recipe from

Sunset

Nutritional Information

Calories 26
Caloriesfromfat 42 %
Protein 0.5 g
Fat 1.2 g
Satfat 0.2 g
Carbohydrate 3.7 g
Fiber 0.9 g
Sodium 1.2 mg
Cholesterol 0.0 mg

Ingredients

1 red or yellow bell pepper (about 10 oz.)
1 tablespoon water
1 teaspoon olive oil
salt to taste
cayenne pepper to taste

Preparation

Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total. Let cool. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth. Add salt and cayenne to taste. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

Nutritional analysis per 1/4 cup.

Note:

Executive Chef Michel Stroot,

Golden Door, Escondido, California,

Sunset

January 2003
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