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    Sauce: Red Pepper Coulis


    Source of Recipe


    adapted from Cooking Light, Sept. 1995, page 121

    List of Ingredients




    1 teaspoon margarine (or use additional broth or cooking spray)
    1 tablespoon chopped shallots
    2 thyme sprigs
    1 clove garlic crushed
    3 cups low-salt chicken broth
    2 1/4 cups chopped red bell pepper
    (original recipe calls for 1/8 teaspoon salt )
    1/8 teaspoon black pepper
    1 tablespoon balsamic vinegar

    Recipe



    Melt margarine in a saucepan over medium heat (or use additional broth or cooking spray for this step). Add shallots, thyme, and garlic; sauté 2 minutes. Add broth, bell pepper, (salt,) and black pepper; bring to a boil, and cook 35 minutes. Discard thyme. Place bell pepper mixture and vinegar in a blender; process until smooth. Yield: 1 cup.

 

 

 

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