Pepper Coulis

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.

This recipe goes with Grilled Portabellas with Couscous

Yield: Makes 3/4 to 1 cup
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 42%
  • Protein: 0.5g
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Carbohydrate: 3.7g
  • Fiber: 0.9g
  • Sodium: 1.2mg
  • Cholesterol: 0.0mg

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

  1. 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.
  2. Nutritional analysis per 1/4 cup.
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