1 cup of roasted piquillo peppers from a jar, drained, chopped
2 cloves of garlic, peeled and thinly sliced
1 medium shallot, diced 1 small red chili pepper, seeded, ribs removed and diced, you can substitute a pinch of cayenne pepper or a dash of sriracha sauce, to taste
1 cup of fish stock
Extra-virgin olive oil
Freshly ground black pepper
Heat about 1 tablespoon of the olive oil in a sauté or fry pan over medium heat. Add the piquillo peppers, garlic, shallots, chili pepper and a pinch of salt. Sauté for about 5 minutes and then add the fish stock. Continue cooking the sauce for about 10 minutes. Puree the sauce with a hand blender, food processor or blender. Stir, taste and add salt, pepper and perhaps some more sriracha sauce, to your taste.