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