Roasted Red Pepper Sauce

Hands down one of my favorite sauces of all time.

Wonderfully Versatile

I look for any opportunity to incorporate this recipe into other dishes. This versatile sauce works just as well as an alternative to marinara sauce as it does drizzled over tacos. Just add a jalapeno or poblano pepper for a spicy kick.

Recipe

Roasted Red Pepper Sauce

Yields 1 - 2 Servings

Ingredients

• 2 red bell peppers

• 1/4 teaspoon fine sea salt

• Olive oil

Method

Preheat oven to high boiler setting.

Arrange whole red peppers on a small cookie sheet and transfer to the oven on the rack closest to broiler. Char peppers until skin is black on all sides, rotating the peppers as needed.

Remove from oven and let cool.

Once cool, remove stem, seeds and peel of blackened skin. It is okay if some blackened skin remains.

Transfer peppers to a blender with a 1/4 teaspoon of sea salt. Process until well blended. Add a drizzle of olive oil and process again for another 15 - 30 seconds.

*Red Pepper Sauce recipe courtesy of Chef Mike Betts.