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well combined, about 45–50 seconds. Add lemon juice. Taste and adjust
seasoning accordingly.
Nutritional information per 1/2 cup serving:
Calories 71 (22% from fat) • carb. 10g • pro. 4g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 350mg • calc. 39mg • fiber 3g
SWEET RED PEPPER COULIS
This multipurpose sauce is great for chicken,
fish, crab cakes, and pastas
Makes 2
1
⁄2 cups
1 tablespoon olive oil
1 medium yellow onion, peeled, roughly chopped
6 cloves of garlic, peeled and smashed
3 medium red peppers (about 6 ounces each), roughly chopped
1
⁄2 teaspoon kosher salt
1
⁄4 teaspoon freshly ground pepper
1
⁄4 cup dry white wine
1
⁄4 cup chicken stock
Heat the olive oil in a 2
1
⁄2-quart saucepan over medium-low heat. Add the
onion, garlic, red pepper, salt, and pepper and stir to coat. Reduce heat
to low, cover loosely and “sweat” slowly until softened for about 15–20
minutes. Take care that the vegetables do not pick up any color.
When vegetables are soft, add wine and increase the temperature so that
the wine comes to a boil. Reduce the wine until about 1 tablespoon
remains. Add stock and bring to a boil. Reduce heat to medium low and
simmer for about 10 minutes. Insert the blender into the saucepan,
making sure the protective guard is submerged. Blend, using an up-and-
down motion until ingredients are smooth and well combined, about 50-60
seconds.
Nutritional information per 1/2 cup serving:
Calories 41 (33% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 148mg • calc.13mg• fiber 1g
GREEN CHILE SAUCE
This sauce is excellent served with your favorite Mexican dish–or use
it as a base for a delicious southwestern stew.
Makes 2
1
⁄4 cups
1
1
⁄2 pounds Anaheim or green New Mexican chiles
1 small onion (approximately 3
1
⁄4 ounce), cut into quarters
20
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