Place peppers under broiler (high heat) turning frequently allowing peppers to char on all sides. Place peppers in a bowl and cover for 30 minutes to completely cool (the skin should peel away easily). Remove skin, stem and seeds. Roughly chop peppers and reserve. Slowly sweat shallots and garlic in 1 teaspoon olive oil do not color. Add red peppers and chicken stock. Assemble sachet bag and add to the pan and simmer for 45 minutes. Remove sachet bag and puree red pepper mixture in food processor. Strain and allow to cool to room temperature. Add remaining ingredients in blender and blend until smooth. Refrigerate until ready to use. Note: A sachet bag is used when you want to enhance the flavor of sauces with herbs, but do not want the herbs or spices to be mixed into the sauce. Yield: 3 cups Recipe by: CHEF DU JOUR SHOW #DJ9452 - ROBERT WONG
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|Serving Size: 1 Serving (778g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 172 (41%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 7.2mg||2 %|
|Sodium 371.8mg||13 %|
|Potassium 1343.9mg||35 %|
|Total Carbohydrate 48.9g||14 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 38.4g|
|Protein 11.6g||17 %|
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Calories per serving: 417
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