Red Pepper Coulis

1-1.25 lb red peppers, diced
.5 oz shallot, minced
1 fl oz olive oil
3 fl oz dry white wine
3 fl oz chicken stock
salt, TT

1.Saute peppers and shallots in olive oil until tender
2.Deglaze with white wine
3.Add stock and reduce to half original volume
4.Place mixture in food processor - puree until smooth
5.Season with salt

Recipe Courtesy of http://robertmorris.edu