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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis Ingredients:
2 teaspoons olive oil |
3 cups coarsely chopped red bell pepper |
2 tablespoons minced shallots |
1 tablespoon minced jalapeño pepper |
2 garlic cloves, minced |
3/4 cup low-salt chicken broth |
2 tablespoons balsamic vinegar |
1/4 teaspoon salt |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeño pepper, and garlic; sauté 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates.
2. Place pepper mixture in a blender, and process until smooth. Strain purée through a sieve over a bowl; discard solids. Stir in vinegar and salt.
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