Red Bell Pepper Sauce II

Recipe Ingredients

2 tablespoons	30ml	Red bell peppers (large)
1 tablespoon	15ml	Olive oil
1/4 cup	36g / 1.3oz	Chopped shallots
2		Garlic cloves - minced
1		Serrano chili or jalapeño chili - seeded, minced
1 cup	237ml	Low-salt chicken broth

Recipe Instructions

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.

Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; saute until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

This recipe yields about 2 1/3 cups.

Source:
Bon Appetit, December 2002

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