Red Pepper Coulis
Ingredients
- 3 1/2 tablespoons olive oil divided
- 1 cup white onion chopped
- 1 1/2 teaspoons garlic minced
- 2 cups roasted red bell peppers drained from a 16-ounce jar or homemade
- Kosher salt to taste
- 1 tablespoon heavy cream optional
- 2 teaspoons balsamic vinegar
Instructions
- Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
- Transfer the cooked onion and garlic to a food processor. Add the remaining 2 1/2 tablespoons of olive oil, the roasted red bell peppers, a pinch of kosher salt, and the heavy cream, if using.
- Process until smooth, or pulse for a looser, slightly chunky texture, scraping down the bowl as needed. For an ultra-smooth coulis, pass the sauce through a fine-mesh sieve.
- Pour the mixture into a saucepan, stir in the balsamic vinegar, and simmer over low heat for about 10 minutes, stirring occasionally, until slightly thickened.
- Remove from the heat. Taste and adjust with more salt or a splash of vinegar as needed. Serve warm, or let cool, cover, and refrigerate.
Nutrition
Calories: 51kcalCarbohydrates: 2gProtein: 0.4gFat: 5gSaturated Fat: 1gSodium: 321mgFiber: 1g
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