Red Pepper Sauce

1 clove garlic, minced
2 shallots or 1 small red onion, diced
1 red jalapeno or serrano chili diced
1 cup chicken stock
2 red bell peppers roasted and peeled (to roast seed and cut in half and put under
broiler until skins turn black. You can also roast them right over your burner if
you have a gas stove. Once roasted the peels just slide off.
Salt and pepper to taste

In a sauce pan over medium heat, bring the garlic, shallots and chili's and chicken stock to a boil, then reduce heat and simmer for 15 minutes.

Transfer mixture to a blender (or use an immersion blender) and add diced roasted bell peppers and puree until smooth. Add salt/pepper again to taste.

Can be made 2 days in advance and refrigerated then reheat when ready to use.