Chef Patrick Ponsaty of the Four Diamond Award winning El Bizcocho restaurant at San Diego's Rancho Bernardo Inn gave us this recipe. It's an great utility ingredient to have in your kitchen as you can use it to add flavor and color to all kinds of dishes. Chef Patrick uses this puree to make a sauce for his Sautéed Chilean Seabass with Vegetables.

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El Bizcocho is a good reason to visit the Ranch Bernardo Inn. The Zagat guide rates it one of San Diego's finest restaurants, and their overwhelmingly complete wine collection is one of the world's best. Of course this fabulous resort has more to offer its distinguished guests besides great food, click here for our full story on the Rancho Bernardo Inn and Resort.

Makes About 1 Cup

Heat olive oil in a skillet. Sauté chopped shallot and chopped pepper until soft. Purée with the chicken stock.