Great garnish or light sauce.  

Also try with roasted peppers and car olives shallot! 

Red Pepper Coulis 

4 – 4 ½ lb diced red pepper

2 oz minced shallot

4 oz olive oil

2 gr distillate 

12 oz dry white wine 

12 oz chicken stock 

Lightly heat olive oil and blend in distillate until blended

Sweat the peppers and shallots in olive oil until tender 

Deglaze with white wine, add stock and reduce by ½ 

Place in food processor and puree until smooth 

Add salt