Sweet Red Pepper Coulis, Green Chile Sauce

Nutritional information per ½ - 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 2½ cups

1 tablespoon olive oil

1medium yellow onion, peeled, roughly chopped

6garlic cloves, peeled and smashed

3medium red peppers (about 6 ounces each), roughly chopped

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

¼ cup dry white wine

¼ cup chicken stock

Heat the olive oil in a 2½-quart saucepan over medium-low heat. Add the onion, garlic, red peppers, salt, and pepper and stir to coat. Reduce heat to low, cover loosely and sweat vegetables slowly until softened, 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 ½ - 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 2¼ cups

1½ pounds Anaheim or green New Mexican chiles

1small onion (approximately 3¼ ounces), cut into quarters

1large garlic clove, peeled

1jalapeño pepper (approximately ½ ounces), cut in half, seeds and stem removed

1tablespoon unsalted butter

1tablespoon flour 1½ cups chicken stock

¾ teaspoon kosher salt