Red Bell Pepper Coulis

This recipe goes with Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis

Yield: 1 cup (serving size: 2 1/2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 45%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.1g
  • Carbohydrate: 5.4g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 110mg
  • Calcium: 8mg

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

  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.
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