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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Red Pepper Coulis

Source: Chef Barrae

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

Nutrition Facts

Makes 10 servings
Amount Per Serving

Calories	62.6

Total Carbs	2.6 g

Dietary Fiber	0.6 g

Sugars	1.1 g

Total Fat	5.5 g

Saturated Fat	2.9 g

Unsaturated Fat	0.3 g

Potassium	37.6 mg

Protein	0.5 g

Sodium	7.7 mg

Dietary Exchanges 5.5 Fat, 0.4 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup red bell peppers, sliced 2.0
2 tsp olive oil 0.5
0 1/2 cup fresh chopped onion 1.0
1 tbsp minced garlic 1.0
1 tsp ground oregano 1.0
1 tbsp fresh cilantro 1.0
1 cup heavy whipping cream 1.0
1 pinch salt and pepper

Directions

Preheat oven to 400 degrees F.
Seed the red peppers and cut into strips. Place on a sheet pan and toss with 1 teaspoon of olive oil.
Roast for about 15 to 20 minutes, or until they have blackened slightly. Remove and set aside.
Preheat a medium sauce pan and add the remaining olive oil. Cook the onions and garlic on medium-high heat until translucent.
Add the roasted red peppers and herbs. Stir to combine.
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.
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.
Season with salt and pepper, if desired, and pulse to combine.
Pour sauce through a strainer and into a container and store in refrigerator for up to 4 days.