Gently peel off charred outer skin and discard. Break peppers open, and discard seeds and membranes.
Place red peppers in the bowl of a food processor fitted with a metal blade. Add half of chicken stock and puree until smooth. Pass puree through a fine mesh strainer, pressing firmly on solids with the back of a ladle. Push as much as possible through the strainer to produce a nice, thick coulis.Season to taste with salt and pepper; set aside until needed.
Repeat process with yellow peppers. Do not mix the red and yellow coulis together.
Gently reheat each coulis in a separate pan, then place in separate measuring cups with pouring spouts. Simultaneously, pour both coulis from opposite sides of the plate until they meet in the center.
Half of the plate should be covered with a thin layer of the Yellow Pepper Coulis, and the other half with a thin layer of the Red Pepper Coulis.
Place entree in center of plate and serve immediately.
Yield: 1 cup
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