Red Bell Pepper Coulis
By Chef Kevin Markey
Coulis is a type of spread or jelly that is made from fruit or vegetable puree. In this case, from red bell peppers. This coulis is sweet and tangy with just the slightest hint of heat. It is great on its own on a cheese board, but I love it as a condiment on a sandwich. Pair with a creamy cheese like soft goat or brie and a bottle of Russian River Ranches Chardonnay.
3 red bell peppers, seeded and coarsely chopped
1 cup apple cider vinegar
5 cups sugar
1/2 cup lemon juice
6 tablespoons smoked paprika
3 ounces pectin
Combine all ingredients except the pectin in a sauce pot. Cook covered for 30-45 minutes over medium/low heat, or until the peppers are fully cooked and very soft. Stir occasionally.
The easiest way to blend this mixture is with an immersion blender or stick blender. If you do not own a stick blender you can still use a conventional blender. Be careful when blending hot liquids and allow the steam to vent. Blend on high until the mixture is completely incorporated and smooth. Add in pectin and continue to blend.
Transfer to a cookie sheet and place in the refrigerator for an hour, or until cool.