This red pepper cream sauce is just the sauce for a mild fish dish, a quiche, or similar recipe.
INGREDIENTS:

    * 1 large red bell pepper
    * 1 tablespoon butter
    * 2 to 3 green onions, with about 1 inch of green, sliced
    * dash ground cayenne or ground chipotle pepper, or to tast
    * 2 tablespoons heavy whipping cream
    * 1 tablespoon tomato paste

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

Meanwhile, melt butter in a saucepan over medium-low heat. Add green onions and sauti for 1 minute. Peel pepper and remove seeds and membranes. Chop and add to the green onions in saucepan. Add 1/4 cup chicken broth and simmer for 3 minutes. Remove from heat and let cool slightly.

Add mixture to the blender, along with the ground hot pepper; blend until well pureed. Rinse out saucepan. Strain 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. A very tasty sauce with many uses.
Makes about 1 scant cup.