11/2 pounds sweet red peppers, roasted and peeled (see note)
1/2 teaspoon finely minced jalapeno pepper
1/4 cup chopped onion
1 tablespoon minced garlic
2 tablespoons olive oil
3/4 cup boiling chicken broth
1/4 cup heavy cream (more as needed)
Up to 2 tablespoons balsamic vinegar, as needed
Salt and white pepper, to taste

Over medium-low heat, sauté the peppers, onion and garlic in the olive oil until they are heated through. Cover pot and sweat until vegetables are softened. Add the broth and cream, then simmer until sauce is reduced to point at which no free liquid is visible on bottom of pan, which will take about 12 minutes.

Remove from heat and let cool slightly, then puree in a blender or food processor. For the most creamy, velvety texture, press mixture through a sieve.

To thin sauce, add a little boiling broth or cream. To thicken, continue cooking puree over moderate heat until it reaches desired consistency.

Adjust flavors by finishing with some balsamic vinegar, salt and pepper. Coulis may be used immediately or cooled and refrigerated for up to 5 days.

Makes about 2 cups.

NOTE: To roast peppers, place them under a broiler, on a grill or over open flame of a gas burner, turning until all sides are blistered and blackened. Place peppers in a plastic bag to cool, allowing steam to loosen skin. Remove peppers from bag and peel/scrape away skin. Remove stems and seeds.

— Recipe adapted from "Techniques of Healthy Cooking," by the Culinary Institute of America