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.

　　

Ingredients

makes 2 1/2 cups

　　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

　　

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.

　　Fresh Mexico