Start by placing a sauté pan over medium heat and adding the olive oil along with the shallots. Sauté the shallots for about 2 minutes until they become translucent and fragrant.
Next, add the garlic and continue to sauté for another 1 to 2 minutes. You want to be cautious not to burn the garlic; it should become fragrant and slightly golden.
Now, drain the roasted piquillo peppers and add them to the pan. This is where the magic begins as their sweetness melds with the savory elements.
Carefully add all remaining ingredients to the sauté pan, except for the heavy cream. Stir well to combine everything.
Now, let it simmer for about 10 minutes. During this time, the sauce will thicken slightly, and the flavors will deepen beautifully.
Once the time is up, remove the pan from heat. This is a crucial step as it allows the sauce to cool slightly before blending.
Using an immersion blender (or a regular blender if you don’t have one), puree the sauce until it’s smooth and creamy. This is where all those lovely flavors come together in harmony.
Finally, stir in the heavy cream. This adds a luscious texture and balances the flavors perfectly. Don’t forget to salt to taste!
