Heat cream to a boil in a seperate sauce pan. Reduce to a simmer.

Heat 1 T of vegetable oil in a small saute pan.

Sweat jalapeños and onions until soft.

Add garlic. Cook until fragrant, about 1 minute.

Transfer to a food processor or blender with roasted bell pepper and cilantro, and blend until smooth.

Whisk puree into cream sauce.

Simmer 5 minutes.

Variations; Coconut extract or milk, fresno chiles, habanero, bacon, oregano, marjoram, parsley, sage, coriander, poblano, celery, vinegar, stock, lemongrass, cumin, thyme, basil, lime, pineapple, mango, lemon, horseradish, turmeric, orange, blood orange, grapefruit, mint, tamarind, shallots, tarragon, dill, hazelnuts, macadamia, almond, pecans, walnuts, honey, peanut, cashews, pistachios, herbes de provence, rosemary, roasted garlic or tomatoes, tomatoes, brown sugar, cayenne, crushed pepper flakes, caramelized onions, chives, leeks, ramps, cinnamon, nutmeg, clove, allspice, pumpkin, mace, espresso, chocolate, roasted mushrooms, roasted peaches, veggie purees, rum,