Notes: Executive chef Michel Stroot at the Golden Door uses red and yellow pepper coulis side by side in plate presentations to add color, moisture, texture, and flavor. If you're in a hurry, instead of roasting fresh peppers, you can use 1 1/4 cups rinsed, drained canned roasted peppers. You can make the coulis ahead of time; cover and chill up to 3 days or freeze up to 6 months.

Executive Chef Michel Stroot
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 3/4 to 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total. Let cool. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth. Add salt and cayenne to taste. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.

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  • Nutritional analysis per 1/4 cup.

Source

Golden Door, Escondido, California

Nutrition Facts

26 calories; calories from fat 42%; protein 0.5g; fat 1.2g; saturated fat 0.2g; carbohydrates 3.7g; fiber 0.9g; sodium 1.2mg; cholesterol 0mg.
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