A light sauce that pairs well with white fish, shrimp, chicken or pasta. You can omit the jalapeno and/or the hot paprika to match your taste. This is another easy sauce for a weeknight. Make it even less of a hassle and purchase already roasted red peppers (in a jar or from the olive bar).

1 red pepper, roasted, peeled and diced into ½" pieces
1 teaspoon shallot, small diced
1 teaspoon green onion, chopped
¼ - ½ jalapeno pepper, small diced
½ cup heavy cream
½ teaspoon hot paprika

In a small sauté pan, heat the red pepper, shallot, green onion and jalapeno over medium heat until steaming; do not brown. Place mixture in blender and cool slightly. Pour in the heavy cream and puree until well-blended. (Note: Be careful when blending hot items, as there needs to be a vent in the top or the mixture will build steam and explode.) Pour the mixture back into the sauté pan and bring to a simmer over medium heat. Simmer about five minutes to thicken. Add the paprika and serve immediately.