Step 1

Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.

Step 2

Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.

Step 3

Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.