Ingredients
4-6 large red bell peppers
1/4 cup extra virgin olive oil
1/4 cup shallots, chopped
1/2 cup stock (as appropriate to the dish being served with the sauce)
1/2 cup (plus or minus) additional stock or water
salt
pepper
Preparation
Roast the peppers until the outer skin turns black all over. Immediately place the peppers in a bowl covered tightly with plastic, and allow to cool for 20 minutes or longer. Separate the blackened outer peel by hand. Heat the olive oil and shallots in a saute pan over medium-high heat, about 5 minutes. When the shallots are softened, add the peppers, then the stock. Simmer and stir until slightly reduced, about 5 minutes. Puree the pepper mixture in a food processor or blender, being very careful with the hot spinning liquid, then pass it through a strainer. Add more liquid if desired, and salt and pepper to taste.
