The peppers in this sauce, both hot peppers and sweet bell peppers, can be prepared two ways–roasted or sautéed. To roast peppers, roast at 500ºF, broil, or hold over a gas flame, turning occasionally, until the skin is charred. Put in a bowl and cover with a dish cloth until cool enough to handle. Peel and seed. Peeling roasted japalenos can be a chore; it’s okay to skip peeling them, though do seed them. To sauté: stem, seed, and derib, then follow instructions below. This sauce can be used over pasta, or other grains, or over roasted edibles.

2 T extra-virgin olive oil
3 bell peppers
1 – 2 jalapeno or other fresh hot peppers
1 medium onion, chopped
2 cloves garlic, minced
3/4 c chicken or vegetable broth, divided
1 T fresh chopped herbs, such as basil or oregano, or 1 t dried herb
salt and pepper, to taste
1/4 c black olives, pitted and chopped

1. Roast peppers, if using this method. If sautéeing peppers, first heat  the oil in a large skillet and then add peppers and onion and sauté for about 5 minutes. Add garlic and 1/4 c of the broth and cook for another 5 minutes. If using roasted peppers, saute the onion for 5 minutes, then add the garlic and roasted peppers and cook for 5 more minutes. Add the 1/4 c broth and cook 5 minutes longer.

2. Transfer the skillet contents to a food processor with another 1/4 c broth. Pulse to small chunks, but not to a purée. Pour back into the skillet. Add the remaining 1/4 c broth, herb, salt, pepper, and olives. Bring to a simmer and cook gently for 10 minutes. Taste for seasonings.