ROASTED BELL PEPPER SAUCE
Sauces made from bell peppers are colorful, light and full flavored.
You can use red, yellow or green bell peppers. When peppers are
plentiful, use two sauces, each a different color, at the same time.
They are particularly good with seafood and chicken or a special
dish like the
Santa Fe tortillas with Gulf crabmeat.
large red, yellow or green bell peppers, roasted, peeled and chilled
clove garlic, chopped
1/2 cups chicken broth, preferably homemade
tablespoons all-purpose flour
serrano chilies, stemmed and seeded (optional)
tablespoons tomato paste (see note)
1/4 to 1/2 cup heavy cream
peppers in several pieces and place them in a blender jar. Be sure
to add any juices that may have accumulated after roasting the
peppers. Add the garlic, chicken broth, flour, cornstarch, serrano
chilies and tomato paste, if using, and blend on high speed until
Put the pureed peppers in a medium saucepan over medium-high heat.
Stir in 1/4 cup cream and cook, stirring constantly, until
thickened, about 5 minutes. Add additional cream if necessary to make a sauce the consistency of heavy cream. Season to
taste with salt and pepper. Strain the sauce through a fine strainer
and then put it back in the same saucepan over low heat to keep warm
until ready to use.
NOTE. Use tomato paste only with red peppers.