2 med roasted red bell peppers
1/4 to 1/3 cup chicken or vegetable broth
2 tbs melted butter
2 tbs heavy cream (optional)
salt to taste
Remove the stems and seeds from the roasted and sweated red peppers and carefully scrape away any excess membranes from inside the peppers (this will improve the flavor of the finished sauce). Cut or tear the peppers into chunks.
Place the red pepper pieces into a blender and add 1/4 cup of the chicken or vegetable broth along with the butter. If the broth is still hot, do not place the lid tightly onto the blender, but hold is loosely over the top to prevent splatter. Puree the pepper, broth, and butter mixture until as smooth as possible. Add the optional cream and blend a few seconds more. Check for thickness. If the sauce seems to thick, add a bit more of the broth and blend.
Now taste the sauce and add salt, if needed. Unless your broth is very salty, you probably will need to add some. Strain the sauce through a sieve, if desired. Use in your recipe as needed.