Julienne the bell pepper, perform the same while using shallots.
Heat coconut oil in a hot pan, you can add the peppers and shallots, add star anise along with a pinch of salt.
Stir well and cook for a few moments until the peppers start to soften up.
Add the basil whole, and pour from the white wine vinegar and vermouth. Reduce for a few moments over moderate heat until liquid is certainly caused by absorbed.
Add enough water to your pan to pay for the peppers midway. Bring with a boil and simmer until liquid is concerning half gone.
Carefully add the many ingredients into a blender and liquify. Be sure to contain the lid for the blender.
