Ingredients
2 red bell peppers
2 tablespoons olive oil
1 coarsely chopped (about 1/4 cup) medium shallot
2 coarsely chopped medium garlic cloves
3/4 cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
Salt
Freshly ground black pepper
Juice of 1/2 lemon
Preparation
Place 1 pepper on a gas burner over medium flame, or place pepper under the broiler. Cook until blackened on all sides, 8 to 12 minutes. Let pepper cool in a paper bag. Peel, and seed. Set aside. Seed, devein, and coarsely chop second pepper.
Heat a large saute pan over medium heat. Add oil, and swirl to coat pan. Add chopped fresh bell pepper, shallot, and garlic. Cook, stirring occasionally, until shallots are translucent, about 3 minutes. Add stock, and simmer until sauce has reduced and thickened, about 5 minutes. Season with salt and pepper. Transfer to a food processor. Add lemon juice and roasted pepper; puree. Taste, and adjust for seasoning.
