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Roasted Red Pepper Coulis
Source: Chef Barrae

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

Prep Time: 35 minutes
Cook Time: 15 minutes
Difficulty: Easy

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

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