One of my favorite recipes, I make this one all the time just as it is, and serve it with any kind of fish. I usually make extra and freeze some for when I'm rushed for dinner.
Red Bell Pepper Coulis
Yield: 1 cup (serving size: 2 1/2 tablespoons)
Recipe from
More From Cooking Light
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
- 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.
Red Bell Pepper Coulis Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Blender
- OCCASION: Spring, Summer, Birthdays/Anniversaries
- PUBLICATION: Cooking Light
More Recipes for Sauces/Condiments
-
Balsamic Peppers
Oxmoor House -
Red Pepper Mayonnaise
Coastal Living -
Roasted Red Pepper Hummus
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy