Sous Vide Raw Pepper Compote Recipe

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 and strain. You will need 240g or 8 oz juice. 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 70 g of the viscous pepper juice over the diced pepper and mix evenly. Cook sous vide at 79°C (175°F) for 15 minutes. Store refrigerated until ready to use.