Coulis

Coulis by definition is a form of thick sauce made from pureed fruit or vegetable and strained. This is also great to make soup bases. A typical coulis that is often used red pepper coulis for fish or strawberry/raspberry coulis for desserts.
As of late I've seen the word confit thrown around in place of coulis, such as lemon confit, red pepper confit......which is pretty silly. By definition confit is a techique of cooking_ _ _ in its own fat......and as far as I can remember, peppers, lemons and vegetables and fruits has no fat content. It may have its own oils but not fat.
In any case I have a few coulis preparation that is useful and practical for pretty much everyday us.

Red/green/yellow/orange pepper coulis.
You will need plenty of peppers to get a decent amount; 10-12 to get almost a cup.
1 whole rough chopped
2 cloves garlic chopped

Method:
Preheat oven to 400F
Coat peppers in olive oil or spray with pam place on a flat sheet pan and roast until completely brown, turning the peppers ocassionally.
OR if you have access to a deep fryer use the fryer, providing it's new(er) oil.
When Using the deep fryer use one basket to press down the peppers to ensure cooking throughout, about 5-10 mins depending on size.
Either way after the cooking is done, place in a deeper container and cover with plastic......this will steam over and loosen the outer layer of the peppers.
Peel the outer layer (waxy and clear) away.
Discard the center core and seeds (if you want, some prefer the flavor of the seeds).
Cut the peppers coarsely.
Place them in a food precessor with the chopped garlic and shallots and puree.
After pureed strain them using a fine china cap or wire mesh strainer.
This is your coulis.

For berries:
Throw in berries into a medium/small sauce pan and put in about a cup of sugar.
Cook until it liquefies, or about 10-15 mins, depending on amount of berries.
When still hot/warm strain them using a fine strainer/sieve.
This is your coulis.

Feliz cocina!