4 red bell peppers 2 cups heavy cream Salt Ground cayenne pepper
Roast peppers under a broiler, turning several times, until skins are entirely charred. Place peppers in a brown paper bag; close bag and let set for 10 minutes. Remove charred skin from peppers, cut in half, seed and coarsely chop.
In a saucepan, combine peppers and cream; cook over medium heat until reduced by half.
Transfer to a food processor and puree until smooth. Season with salt and pepper.