Bell Pepper Sauce

This is a sauce or dressing to go with all kinds of meat or fish. Or even with the vegetarian alternatives. The sauce can stay in the fridge for a couple of days to use for different dishes.

Chef Stefan Marquard made one with red long Hungarian peppers. I had a bag of yellow ones in the fridge. To get a little more color into the sauce, I used two fresh plucked off the plant "Mexican halapeñios".
Bright red! I cut off the tip to check how hot they were. Boring. They tasted like little snack peppers.

Ingredients:
500 g yellow peppers
1 shallot
1 clove of garlic
1 sprig of rosemary
Salt and pepper
Pinch of sugar
Pinch macis
1 tbsp tomato paste
100 ml Noilly Prat
200 ml red wine
75 ml olive oil

Chop all the veggies and put them into the pot.
No oil! But the seasoning.

Just cook them in Noilly Prat until the vermouth is gone. Add the red wine and cook for 30 min.

Put all of it, except the rosemary in a strong blender. Make a fine blend. Now add the oil and make an emoulsion.