Servings: about 2 ⅓ cups

2 large red bell peppers 2 large red bell peppers
1 tablespoon olive oil 1 tablespoon olive oil
1/4 cup chopped shallots ¼ cup chopped shallots
2 garlic cloves, minced 2 garlic cloves, minced
1 serrano chili or jalapeño chili, seeded, minced 1 serrano chili or jalapeño chili, seeded, minced
1 cup low-salt chicken broth 1 cup low-salt chicken broth

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)