Roasted Red Bell Pepper Sauce

Ingredients:

2 each Red Bell Peppers, chopped

1 each Shallot, chopped

2 each Cloves of garlic, chopped

1 tsp Avocado oil

1 tsp Paprika

1 tsp Chili powder

1 tsp Oregano

¼ tsp Salt

¼ tsp Black Pepper

2 Tbsp Sherry wine 

½ cup Vegetable stock or water

¼-½ cup Oat milk, or cow milk (optional)

 

Directions:

  • Add peppers, shallot, and garlic to a half sheet pan and coat with oil, paprika, chili powder, oregano, salt, and pepper.
  • Roast in a 350 degree oven for 10-15 minutes, until peppers are soft, but there is not much browning.
  • Deglaze sheet pan with sherry. Allow to cool.
  • Add all ingredients to a blender and blend until smooth. Taste and adjust for flavor and desired consistency.

 

Chef Notes:

  • Chop each ingredient into medium sized pieces. It does not have to be perfect because the sauce is getting blended. Keep it similar in size to prevent uneven cooking
  • Sherry wine can be replaced with other types of wine, stock or water
  • This recipe can be made spicy if desired by including hotter peppers, adding cayenne to the spice mixture, and/or by adding hot sauce to the blender.
  • Milks can be added for additional creaminess if desired
  • Additional water, stock or milk can be added depending on desired texture and viscosity