ROASTED POBLANO-SAGE-BOURBON SAUCE

2 large roasted poblano peppers, peeled, seeded and chopped
4 cloves roasted garlic, peeled and chopped
1 cup chicken stock
1 cup heavy cream
1/2 cup madeira
1/4 cup bourbon
1/4 cup fresh sage leaves, chopped
1 tsp dried tarragon
salt and pepper
2 T unsalted butter

Mix all together except butter, bring to a boil and reduce by 2/3. Emulsify in a blender or food processor, then strain, return to heat and add butter.