The smoked salmon gives this sauce great texture and is also a wonderful flavor complement to the smokiness of the chile mulato. Try the sauce on pasta or with a char-grilled chicken breast.
Recipe information
Yield
makes 2 1/2 cups
Ingredients
2 tablespoons olive oil
2 mulato chiles, stemmed, seeded, and torn into pieces
2 garlic cloves
1 cup heavy cream
8 ounces smoked salmon, thinly sliced
2 red bell peppers, charred (see page 35), stemmed, peeled, seeded, and chopped
Salt and freshly ground black pepper
1/4 cup thinly sliced fresh basil
Preparation
Step 1
Heat the olive oil in a medium-size heavy saucepan over medium heat. Add the chiles and garlic cloves and swirl in the oil for 2 minutes, or until the garlic is golden brown and the chiles are fragrant. Add the cream, smoked salmon, and chopped bell peppers and bring to a boil. Reduce the heat to medium-low and simmer for 4 minutes, or until the sauce thickens.
Step 2
Transfer the sauce to a blender and puree until smooth. Season with salt and pepper. Stir in the fresh basil. Serve hot.
