Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     red bell peppers -- cubed
  2                     shallots -- sliced
  3             sprigs  fresh thyme -- whole
  3             sprigs  fresh tarragon -- whole
  1                cup  dry vermouth
                        salt and pepper -- freshly ground
                        cayenne -- to taste
                        sherry vinegar -- to taste
  1                cup  extra virgin olive oil

Preparation:

1) In a sauce pot over medium heat, saute the shallots in a little olive oil till they become translucent. 2) Add the peppers, vermouth and herbs (tied in a bundle). 3) Reduce the heat to low and cover. Allow to cook until the peppers are nice and soft. 4) Strain the peppers over a bowl so as to reserve the cooking liquid, remove the herb bundle and discard. Allow it all to cool. 5) Transfer the peppers to a blend, add a little of the cooking liquid to help blending process. 6) In a slow and steady stream, add the oil to the pepper mixture while the blender is in motion. BE VERY CAREFUL. 7) Strain the pepper sauce through a fine hole chinols or cheese cloth into a mixing bowl. 8) Season the sauce with the vinegar, salt, fresh ground pepper and cayenne pepper. *It is very important to allow the mixture to cool before blending. If it is hot, steam will build up pressure in the blender, thus creating the possibility of splattering the hot liquid out of control.

Nutritional Information:

2305 Calories (kcal); 217g Total Fat; (91% calories from fat); 4g Protein; 40g Carbohydrate; 0mg Cholesterol; 51mg Sodium