2 tbsp. olive oil
1 large onion, chopped
2 garlic cloves
2 jalapeno peppers, seeded, deveined and chopped
1 cup dry white wine
1 cup heavy cream
3 green bell peppers, seeded, deveined and chopped
Salt to taste
2 1/2 tsp. grated lemon zest
Heat olive oil in a heavy saute pan or skillet. Add the onion,
garlic, jalapeno, white wine and heavy cream and cook for 5 minutes.
Add the green peppers and cook for 3 minutes. Puree in a blender
or food processor.
Season to taste and serve topped with the grated lemon zest alongside