Red Roasted Pepper Sauce

Roast over a hot flame or under your broiler until skin is blistering black but not charred;

2 sweet red peppers and one red chili pepper

Cover to let cool and then take away skin and seeds

In a sauce pan or fry pan, saute in olive oil;

1/2 chopped onion

1 clove of garlic

1 skinned tomato

1 tsp of chipotle in adobo sauce

Add;

1 cup of chicken stock or water

1 tsp of cumin

1 tsp of oregano

s & p

roasted peppers

2 tsp of apple cider vinegar

2 Tablsp of apple juice

Let simmer for 10 minutes, cool.

Pour into a blender and puree while adding in a slow stream; 3/4 cup of olive oil

Serve over roasted chicken, roasted veggies, corn, beef tenderloin, goat cheese and crackers or an omelet.

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