Source: Chef Barrae

Red peppers, garlic, and cilantro highlight this coulis from the French world.

Servings

1 tbsp minced garlic
1 tsp ground oregano
1 tbsp fresh cilantro , or 1 tsp. dried cilantro
1 cup heavy whipping cream
1 pinch salt and pepper , to taste
2 cup red bell peppers, sliced
2 tsp olive oil , 1 tsp. reserved
0.5 cup fresh chopped onion , diced

1 Preheat oven to 400 degrees F.
2 Seed the red peppers and cut into strips. Place on a sheet pan and toss with 1 teaspoon of olive oil.
3 Roast for about 15 to 20 minutes, or until they have blackened slightly. Remove and set aside.
4 Preheat a medium sauce pan and add the remaining olive oil. Cook the onions and garlic on medium-high heat until translucent.
5 Add the roasted red peppers and herbs. Stir to combine.
6 Add the heavy cream and bring to a simmer. Reduce heat to medium-low and simmer for about 10 minutes or until the sauce has been reduced by about one third and has thickened.
7 Carefully pour the sauce into a blender. Remove the small cap from the cover so that the steam can escape and cover with a clean kitchen towel. Puree until smooth.
8 Season with salt and pepper, if desired, and pulse to combine.
9 Pour sauce through a strainer and into a container and store in refrigerator for up to 4 days.

A reduced fat version of this sauce can be made by using vegetable spray in place of the olive oil and substituting fat free half and half for the heavy cream. This will greatly reduce the calories, fat, and cholesterol for the same portion size and slightly increase the carbs.