Red Pepper Sauce

[Guest guest]

Red Pepper Sauce

 

1 large red bell pepper

2 shallots, minced

1 clove garlic, minced

2 tablespoons unsalted butter

1 teaspoon tomato paste

pinch cayenne

1/2 cup half and half

salt and pepper to taste

 

Broil pepper directly under heat for five minutes until blackened,

then turn and broil the other side. Place pepper into a paper bag to

steam for 15 minutes. Remove the pepper; peel, seed, and chop it. In a

small saucepan, cook shallots and garlic in butter over moderately low

heat, stirring until softened. Stir in remaining ingredients; cook

until heated through. In a blender, purée mixture with roasted pepper

until smooth. Transfer sauce to pan and heat over moderate heat until

hot. Do not boil! Sauce may be made a day ahead, covered, and chilled;

gently reheat before serving.

Makes about 1 1/4 cups.