Red Bell Pepper Sauce

An all-purpose sweet, spicy sauce. It is excellent served with our Cheese-stuffed Roasted Chiles or with a seafood ravioli. While it is most flavorful made with home-roasted peppers, purchased roasted peppers are just fine.
Yield 2 cups

1 tablespoon olive oil
1/4 cup chopped shallots
2 cloves garlic, finely chopped
1 tablespoon minced jalapeno
1 cup (packed) roasted red peppers (about 2 large peppers)
2/3 cup chicken or vegetable stock (you may not need all of it)
Salt and pepper, to taste

1 In a small skillet over medium heat, heat the olive oil. Add shallots and jalapeño and sauté until shallots begin to become translucent, about 3 minutes. Add garlic and continue to sauté until all is very soft, taking care not to brown.
2 Transfer mixture to a blender. Add roasted red peppers and a scant 1/2 cup of stock. Blend until smooth, adding more stock if needed. Consistency should be like a thick tomato sauce. Season to taste with salt and pepper. (The sauce can be made a day ahead and refrigerated).

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