Creamy Roasted Red Pepper Sauce

Roast the red pepper over the open flame of a gas burner or under the broiler, turning frequently to char the skin thoroughly. Immediately put in a paper bag or plastic food storage bag to steam and loosen the skin.

Meanwhile, melt the butter in a saucepan over medium-low heat. Add the green onions to the butter and sauté for 1 minute.

Peel the bell pepper and remove the seeds and membranes. Chop and add to the green onions in the saucepan.

Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly.

Add the bell pepper mixture to the blender, along with the ground hot pepper; blend until the mixture is smooth.

Rinse out the saucepan used to cook the pepper mixture.

Strain the red pepper mixture through a sieve into the saucepan. Add cream and tomato paste. Whisk over low heat until thoroughly heated. Add salt and pepper to taste.

If desired, serve in a small dish with a garnish of thinly sliced red bell pepper, cilantro, or parsley sprigs.

Serve with quiche, as a garnish for cream soup, or with mild white baked or broiled fish. You'll find many uses for this tasty sauce.

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