Ingredients:
Red Peppers (diced) 16-18 oz.
Minced Shallots 1 tbsp.
Olive Oil 1 fl. oz.
Dry White Wine 3 fl. oz.
Chicken Stock 3 fl. oz.
Salt as needed
Directions:
1. Saute peppers & shallots in olive oil until tender.
2. Deglaze with white wine.
3. Add stock and reduce by 1/2.
4. Place in food processor & puree until smooth. Refrigerate.
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