Spicy Tomato-Chili Coulis
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Spicy Tomato-Chili Coulis calories by ingredient
Introduction
This simple, slightly sweet puree of tomatoes and hot peppers packs some SERIOUS heat... I wouldn't recommend it alone for pasta, but it adds a great zip to macaroni and cheese sauce and works wonders stirred into rice! Serving size is 2 tbsp.A note about the tomatoes: normally I'm not a stickler for the seasonal / local thing, but when it comes to this sauce, it matters. You need them to be picked at the peak of their ripeness, flavour and nutrition, not crunchy like storebought tomatoes. This simple, slightly sweet puree of tomatoes and hot peppers packs some SERIOUS heat... I wouldn't recommend it alone for pasta, but it adds a great zip to macaroni and cheese sauce and works wonders stirred into rice! Serving size is 2 tbsp.
A note about the tomatoes: normally I'm not a stickler for the seasonal / local thing, but when it comes to this sauce, it matters. You need them to be picked at the peak of their ripeness, flavour and nutrition, not crunchy like storebought tomatoes.
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 above
2 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
Directions
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.