This bright, piquant sauce is also delicious spooned over sautéed chicken, fish, or steak.
This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce.
Recipe information
Yield
Makes about 2 1/3 cups
Ingredients
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
Preparation
Step 1
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.
Step 2
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.)
