Spicy Tomato-Chili Coulis
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3 1/2 lbs fresh, IN SEASON plum tomatoes (San Marzano if you have a garden with them) - see note above2 hot cherry peppers (usually called "cherry bomb" or similar, you can substitute jalapenos)1 sweet cherry pepper (usually called "cherry pick")1/3 cup brown sugar
Quarter tomatoes and peppers (seed the peppers if you're concerned about too much heat). Place into a food processor (skins and all).
Puree until completely smooth.
Pass the puree through a food mill to eliminate the skins and seeds, and pour that mixture into a large pot.
Bring to a brisk simmer and add the sugar.
Cook uncovered over medium-low heat for 4 hours, until reduced to a thick puree.
Store in the refrigerator or process in a waterbath for 30 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Puree until completely smooth.
Pass the puree through a food mill to eliminate the skins and seeds, and pour that mixture into a large pot.
Bring to a brisk simmer and add the sugar.
Cook uncovered over medium-low heat for 4 hours, until reduced to a thick puree.
Store in the refrigerator or process in a waterbath for 30 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 38.8
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 10.8 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 1.2 g
- Protein: 0.9 g
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