Nutritional Guidelines (per serving) | |
---|---|
18 | Calories |
2g | Fat |
0g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings: 1 pint (32 servings) | |
Amount per serving | |
Calories | 18 |
% Daily Value* | |
Total Fat 2g | 2% |
Saturated Fat 0g | 1% |
Cholesterol 0mg | 0% |
Sodium 9mg | 0% |
Total Carbohydrate 0g | 0% |
Dietary Fiber 0g | 0% |
Protein 0g | |
Calcium 1mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
A coulis (pronounced "koo-lee") is a simple sauce made of puréed vegetables or fruits, which can be served hot or cold. This recipe for bell pepper coulis is a nice accompaniment for roasted meats and makes a tasty and colorful garnish for puréed soups, too.
It can be made with any of the red, yellow or orange bell peppers. Just don't make it with green ones.
Ingredients
- 2 to 3 large bell peppers (red, yellow, or orange)
- 2 ounces extra virgin olive oil
- 2 tablespoons shallots (chopped)
- 1/4 cup vegetable stock
- 1 tablespoon balsamic vinegar
- dash salt (to taste)
- dash pepper (to taste)
Steps to Make It
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Remove the core, seeds, and membranes from the peppers and roughly chop them.
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Heat a heavy bottomed sauté pan over medium heat for a minute, then add the olive oil and heat for another minute.
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Add the shallots and sauté for a minute or two or until they're slightly translucent.
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Reduce heat to low, add the chopped pepper. Cover and sweat for about 15 minutes or until tender.
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Add a couple of tablespoons of stock and cook for another minute or two.
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Remove from heat and purée in a blender.
Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed. -
Add vinegar, adjust consistency with remaining stock, and season to taste with Kosher salt and white pepper.