Pepper Coulis


Food.com
23 mins (prep 8, cooking 15)
5 ingredients
1 servings
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. Serve with Grilled Portabellas With Couscous

Categories:  condiments,-etc. , peppers , north-american , sauces , low-sat.-fat , low-carb , low-in... , diabetic , low-sodium , time-to-make , 5-ingredients-or-less , low-protein , low-cholesterol , low-calorie , <-30-mins , easy , american , vegetarian , vegetable , healthy-2 , from-scratch ,
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Ingredients

Nutrition

Serving Size (19.72 g)
Servings 1
Amount per Serving
Calories 43.57 Calories from Fat 44.37
% Daily Value *
Total Fat 4.93g 7.58%
Saturated Fat 0.68g 3.4%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.69mg 0.03%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.49mg% Iron 0.03mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 

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