Combine all ingredients in saucepan. Bring to boil, reduce heat and simmer 10 minutes, stirring occasionally. Cool 15 minutes.
Place in food processor and add the pepper mixture. Process until smooth, stopping often to scrape down sides. Chill up to 1 week or freeze for 3 months.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/savory-pork-chops-with-ancho-cream-sauce/