Smoked Salmon-Chile Mulato Sauce

• 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

1. Heat the olive oil in a medium-size heavy saucepan over medium heat.
2. 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.
3. Add the cream, smoked salmon, and chopped bell peppers and bring to a boil.
4. Reduce the heat to medium-low and simmer for 4 minutes, or until the sauce thickens.
5. Transfer the sauce to a blender and puree until smooth.
6. Season with salt and pepper.
7. Stir in the fresh basil.
8. Serve hot.

olive oil, mulato chiles, garlic, heavy cream, salmon, red bell peppers, salt, fresh basil

Taken from www.epicurious.com/recipes/food/views/smoked-salmon-chile-mulato-sauce-387008 (may not work)