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Red pepper-coriander sauce

Red bell peppers - 8 (seeded and deribbed)
Coriander seeds - 2 tsp (crushed)
Sherry wine vinegar - 1/2 tsp
Honey - 1/2 tsp
Olive oil - 1/3 cup
Kosher salt
Freshly ground black pepper


  • Pass the peppers through a juicer. Pour the juice into a small saucepan and bring to a boil over high heat. 
  • Decrease the heat to medium-low and simmer until the juice is reduced by three-quarters, about 20 minutes. 
  • Stir in the coriander, vinegar and honey. 
  • Gradually whisk in the oil to make an emulsified sauce. Strain through a fine-meshed sieve. Season with salt and pepper.
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