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Roasted Red Pepper Coulis


CIA Culinary Boot Camp

Roasted Red Pepper Coulis

2 pounds red bell peppers

2 1/2 ounces butter

2 1/2 ounces shallots, minced

8 fluid ounces dry white wine

chicken stock (as needed)

1/2 teaspoon salt

1/4 teaspoon ground black pepper


To roast the red peppers, cut in half and remove the stems, seeds, and ribs.  Place cut side down on an oiled sheet pan.  Place the pan in a very hot over or under a broiler.  Roast or broil until evenly charred.  remove from the oven or broiler and cover immediately, using an inverted sheet pan.  Let stand for 30 minutes, to steam the peppers and make the skin easier to remove.  When cool enough to handle peppers, scrape skin off, remove seeds, and dice.

Sauté shallots in butter until they turn golden brown. Add wine and reduce by half until of original volume. Add reduction to peppers and purée in food processor until mixture is smooth.  Adjust consistency with stock. Season with salt and cayenne pepper. 


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