Red Bell Pepper Coulis

recipe

Yield:

1 cup (serving size: 2 1/2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 40
Caloriesfromfat 45 %
Fat 2 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 1.1 g
Carbohydrate 5.4 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 110 mg
Calcium 8 mg

Ingredients

2 teaspoons olive oil
3 cups coarsely chopped red bell pepper
2 tablespoons minced shallots
1 tablespoon minced jalapeño pepper
2 garlic cloves, minced
3/4 cup low-salt chicken broth
2 tablespoons balsamic vinegar
1/4 teaspoon salt

Preparation

Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeño pepper, and garlic; sauté 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates.

Place pepper mixture in a blender, and process until smooth. Strain purée through a sieve over a bowl; discard solids. Stir in vinegar and salt.

Note:

July 1997
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