ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Bell Pepper Coulis

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.