Bresc BV

Chilli-bell pepper coulis

Ingredients

0,5 l
  • 0.2 l vegetable stock
  • 200 g Bresc Grilled bell pepper puree
  • 100 g Bresc Piri piri
  • 50 g Bresc Red chilli puree

Preparation method

Puree all the ingredients. If necessary, strain the mixture.