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.