Source: dLife

An easy red bell and jalapeno pepper sauce.

Servings

2 tsp olive oil
3 cup chopped red bell peppers
2 tbsp shallots, chopped
1 tbsp sliced jalapeno pepper , minced
2 medium garlic cloves , minced
0.75 cup low fat unsalted chicken broth
2 tbsp balsamic vinegar
0.25 tsp salt

1 Pour oil in a frying pan and heat over medium-high heat. Sauté bell pepper, shallots, jalapeno pepper, and garlic 2 minutes. Place lid on pan, lower heat, and simmer 10 minutes. Pour in broth and simmer 15 minutes or until almost all the liquid is absorbed.
2 Using a food processor or blender, puree mixture until smooth. Strain mixture through a chinois, throwing away any solids. Mix in vinegar and salt.

Serve this with salmon, beef, or over vegetables.