Grilled Chicken Cutlets in Vinegared Red Pepper Coulis

• 2 large red bell peppers
• 1 dried pasilla chile, seeded
• 1 cup S

Cut the peppers open, completely remove the ribs and seeds, and cut into slivers. Place them in a medium-size saucepan. Chop enough of the pasilla to the consistency of powder to obtain 1 tablespoon, then add it to the saucepan together with the stock and vinegar. Season to taste with salt and pepper. Bring to a boil, reduce the heat to a simmer, and cook over medium heat, stirring occasionally