Instructions: Under a broiler or over an open flame, char peppers until blackened all over. Place in a bowl, cover with a plastic wrap and allow to sweat for 5-10 minutes. Remove and with the point of a knife scrape off blackened skin and discard stems and seeds. Chop and add to a blender along with toasted chile, olive oil and enough stock to make a smooth liquid sauce. Season with salt and pepper and keep warm.

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