Ingredients

2 cups red peppers, roasted

1-3 clove garlic, peeled

1 tbsp jamaican jerk paste

18 oz chicken stock

2 oz heavy cream

1/2 bunch cilantro

juice of two limes

salt and pepper to taste

Preparation

  1. add red pepper jerk spice (to taste) lime juice garlic chicken stock salt and pepper

Start on 1 and work up to 10 then to high. Let run for ~4 minutes for cold stock. Add heavy cream with blender running on low setting. Speed back up to high and finish heating (until steam rises off of it).