Directions:
- Rinse 1 red or yellow bell pepper (about 10 oz.); pat dry. Set pepper in a 9-inch pie or cake pan and broil 3 to 4 inches from heat, turning as needed, until charred on all sides, about 15 minutes total. Let cool. With a small, sharp knife, remove and discard skin, stem, and seeds. Coarsely chop pepper and place in a blender or food processor. Add 1 tablespoon water and 1 teaspoon olive oil; whirl until smooth. Add salt and cayenne to taste. If coulis is thicker than desired, thin with 1 to 2 more tablespoons water.
- Nutritional analysis per 1/4 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.65 Kcal (392 kJ) | ||
| Calories from fat | 40.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Sodium | 8.8mg | 0% | |
| Potassium | 249.48mg | 5% | |
| Total Carbs | 11.34g | 4% | |
| Sugars | 8.51g | 34% | |
| Dietary Fiber | 2.84g | 11% | |
| Vitamin C | 226.8mg | 378% | |
| Vitamin A | 5.7mg | 189% | |
| Iron | 96.4mg | 536% | |
| Calcium | 12.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 30.93 Kcal (129 kJ) | ||
| Calories from fat | 13.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 7% | |
|---|---|---|---|
| Sodium | 2.91mg | 0% | |
| Potassium | 82.39mg | 5% | |
| Total Carbs | 3.75g | 4% | |
| Sugars | 2.81g | 34% | |
| Dietary Fiber | 0.94g | 11% | |
| Vitamin C | 74.9mg | 378% | |
| Vitamin A | 1.9mg | 189% | |
| Iron | 31.8mg | 536% | |
| Calcium | 4.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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