Red Bell Pepper Coulis

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1 teaspoon margarine
1 tablespoon chopped shallots
2 thyme sprigs
1 garlic clove, crushed
3 cups low-salt chicken broth
2 1/4 cups chopped red bell pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon balsamic vinegar


Melt margarine in a saucepan over medium heat. Add shallots, thyme, and garlic; saute 2 minutes. Add broth, bell pepper, salt, and black pepper; bring to a boil, and cook 35 minutes. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth.


September 1995
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