Red Pepper Chipolte Sauce
2 tbsp. olive oil
1/4 each onion, chopped
1/2 stalk celery, chopped
1/2 each carrot, chopped
3 each red bell pepper, stem removed, deseeded, chopped
1 clove garlic, chopped
1/2 c. chicken stock
1/2 c. heavy whipping cream
2 each chipotle chilies, canned
2 tbsp. unsalted butter
1 each lemon, juice of
Salt and ground black pepper, to taste
Heat olive oil in a large sauce pan. Add onion, celery, carrot, red peppers
and garlic. Cook until vegetables begin to soften, stirring frequently. Add
the chicken stock and let reduce in volume by half. Add the cream and reduce
in volume by half. Place in a blender the red pepper mixture, chipotle
chilies, lemon juice and butter. Puree until completely liquidized, strain.
Season to taste with salt and pepper.
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