Ingredients
Red Pepper Coulis
2 tsp Extra Virgin Olive Oil
3 cup Red bell peppers, chopped
1 tbsp Hot peppers, chopped
2 ea Garlic cloves, minced
2 tsp Shallots
3 1/4 cup Chicken stock, defatted
1 1/2 tsp Hacomat
2 tbsp Balsamic vinegar

Chicken Base
1 oz Chicken base
2 qt Water, boiling

Preparation
Sauté the peppers in the oil with the shallots and garlic until they are tender.*  Add the stock and simmer until the stock is reduced by half.  Purée in a blender until very smooth. Add the Hacomat and vinegar.  Adjust consistency, if needed, with additional stock.

 *For a superb and subtle flavor, grill the peppers and omit the sauté.

Specialty Ingredients
#20103    Extra Virgin Olive Oil
#20097    Balsamic Vinegar
#417    HACO-Swiss CHICKEN BASE
#513    HACO-Swiss HACOMAT