Red Pepper Coulis

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Credit: Ouita Michel, Chef/Partner, Holly Hill Inn Midway, Kentucky
The National Culinary Review, March 2015


2 red bell peppers, seeded, roughly chopped
2 T. olive oil
½ t. paprika or smoked paprika
1 garlic clove
½ cup white wine
Salt, as needed


Over low heat, cook peppers in olive oil in pan with paprika and garlic until begin to soften. Add white wine; cook until wine almost evaporated and peppers soft. (Add a little more liquid, if needed.) Puree peppers in high-speed blender. Season sauce (strain if necessary).


6 servings


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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