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Pepper Coulis





Yields
Makes 3/4 to 1 cup

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.

 1 red or yellow bell pepper (about 10 oz.)
 1 tablespoon water
 1 teaspoon olive oil
  salt to taste
  cayenne pepper to taste
Step 1
1

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.

Step 2
2

Nutritional analysis per 1/4 cup.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 26Calories from Fat 42
% Daily Value *
Total Fat 1.2g2%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.2mg1%
Total Carbohydrate 3.7g2%

Dietary Fiber 0.9g4%
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.