Red Pepper Coulis
PREP 10 min, COOK 26 min
2 tbsp cold pressed olive oil
2 tsp garlic, chopped
3 oz of pearl onions, diced
1 lb of red chili peppers, seeded, but NOT veined, then chopped
2 lbs of red bell peppers, seeded but NOT veined, then chopped
8 oz white wine
2 cups of vegetable broth
1 tbsp of Anti Inflame Blend
In a Sautoir Pan on medium heat, heat olive oil, sweat garlic & onions.
Add the peppers and let them sweat their water until they are tender.
Then, add the wine. Take the sauce off the burner momentarily and turn it's heat to simmer. Place sauce back on the burner. Cook this sauce on simmer for 15 minutes-ish.
Season with Anti Inflame Blend.
Puree the mixture. Then, pour the mixture into a jar, leaving out the skins.
Using a nice 2 layered piece of cheese cloth, strain and squeeze the mixture into a separate container or bowl. Please, discard the rest.