Basquaise Sauce

• 3 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 3 small red bell peppers, coarsely chopped
• 5 garlic cloves, peeled
• 4 tomatoes, coarsely chopped
• 1 bouquet garni
• 1/8 teaspoon red new mexico chile powder
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1/3 cup water

1. Heat oil in a large saucepan over high heat.
2. Add onions, peppers and garlic.
3. Reduce heat to medium-high and saute until golden, about 10 minutes.
4. Add remaining ingredients and bring to a boil.
5. Reduce heat to medium, cover, and simmer gently until thickened, about 45 minutes.
6. Working in batches, transfer to a food processor or blender and puree until smooth.
7. This will keep in the refrigerator, tightly covered, for up to 1 week, or in the freezer for 3 months.

olive oil, onion, red bell peppers, garlic, tomatoes, bouquet garni, red new mexico, kosher salt, white pepper, water

Taken from www.food.com/recipe/basquaise-sauce-460440 (may not work)