Sous Vide Raw Pepper Compote Recipe

For the Raw Pepper Compote

Carefully slice the peppers on a sharp mandoline lengthwise to a depth of 1/8 inch or 1/4 cm. Stack the slices and cut the slices into manageable rectangles. Reserve all trim for juicing.

Julienne the stacked portions into 1/8 X 1/8 inch sticks (1/4 X 1/4 cm). Reserve all trim for juicing.

Finally, cut the julienne into 1/8 inch dice. Reserve about 120 g or 4 oz of the dice for compote.

Juice all trim from the peppers. You will need 240g or 8 oz juice and strain.

Place the pepper juice, sugar, salt and xanthan gum in a blender and process on medium speed and sheer for about 30 seconds until viscous.

Pour 70g of the viscous pepper juice over the diced pepper and mix evenly. Cook sous vide at 175°F (79°C) for 15 minutes.

Store refrigerated until ready to use.