Three-Pepper Sauce
Courtesy of Marie at Meadows Inn B & B

Makes 2 to 3 cups

Enjoy this flavorful sauce that takes pasta or egg dishes to new heights.

Ingredients
1/4       cup (1/2 stick) butter
1/4       cup diced onions
1           red pepper, diced
1           yellow pepper, diced
1           orange pepper, diced
1/4      teaspoon ground cumin
1/4      teaspoon oregano
1/4       teaspoon marjoram
Juice of one lemon (about 2 to 3 tablespoons)
1           cup chicken stock
1/2       cup heavy cream
Salt and pepper

Preparation
In a large skillet, melt the butter and sauté the onions over medium heat until just translucent. Add the red, orange and yellow peppers and the cumin, oregano and marjoram. Cook until peppers are tender. Add the lemon juice and chicken stock. Continue cooking until the mixture is reduced and thickened. Spoon one cup of the cooked mixture into a blender and mix on medium speed until puréed. Pour the purée into a large bowl and continue to purée the rest of the cooked mixture in the same manner until all has been blended. Pour all the puréed mixture back into the skillet, whisk in the cream, and add salt and pepper to taste. Continue to cook until the sauce is thickened to desired consistency. Serve over eggs or pasta.

Make-ahead tip: the sauce may be made a day in advance and refrigerated. When ready to serve, reheat on a medium-low heat, or in the microwave oven until hot.