Red Bell Pepper Sauce II
- 2 large red bell peppers
- 1 tablespoon olive oil
- 1/4 cup chopped shallots
- 2 garlic cloves minced
- 1 serrano chili or jalapeño chili seeded, minced
- 1 cup low-salt chicken broth
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; sauté 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.
This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos With Sauce.