makes 3 cups

1 teaspoon olive oil
3 shallots, minced
2 cloves garlic, chopped
4 red peppers
1/4 cup balsamic vinegar
1 cup chicken broth
1 teaspoon honey
1/4 cup olive oil

Sachet bag:
6 basil leaves
1 bay leaf
pinch of oregano
small piece of cheesecloth
salt and freshly ground pepper, to taste

Place peppers under broiler (high heat) or over an open flame turning frequently allowing peppers to char on all sides. Place peppers in a bowl and cover for 30 minutes to completely cool (the skin should peel away easily). Remove skin, stem and seeds.
Roughly chop peppers and reserve.
Slowly sweat shallots and garlic in 1 teaspoon olive oil do not color. Add red peppers and chicken broth.
Assemble sachet bag and add to the pan and simmer for 45 minutes. Remove sachet bag and puree red pepper mixture in food processor.
Strain and allow to cool to room temperature.
Add remaining ingredients in blender and blend until smooth. Refrigerate until ready to use.
Note: A sachet bag is used when you want to enhance the flavor of sauces with herbs, but do not want the herbs or spices to be mixed into the sauce.