Red Pepper-Mango Sauce

Ingredients

• 1 cup cooking wine dry white
• 1 tablespoon juice of lemon 
• 1 large mangos cubed peeled
• 3 tablespoons onion minced
• 0.1 teaspoon pepper 
• 2  bell peppers red
• 0.3 teaspoon salt 
• 0.5 cup water 
• 2 cups whipping cream 

Equipment

• baking sheet
• sauce pan
• oven
• blender
• aluminum foil
• ziploc bags

Directions

1. Place peppers on a foil-lined baking sheet.
2. Bake at 475 for 20 minutes or until peppers look blistered, turning once.
3. Place peppers in a heavy-duty zip-top plastic bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Slice peppers.
4. Bring peppers, onion, wine, and 1/2 cup water to a boil in a heavy saucepan over high heat; boil 10 minutes or until liquid is reduced to 3 tablespoons. Stir in whipping cream; simmer, stirring often, 10 minutes or until thickened. Cool slightly.
5. Process red pepper mixture, mango, and remaining ingredients in a blender until smooth, stopping to scrape down sides.