Roasted Pepper Sauce

Ingredients:

2 roasted bell peppers (orange, yellow or red)*

1 clove garlic

1/8 cup extra virgin olive oil

1/2 teaspoon kosher salt

Ground pepper, to taste

1 tsp apple cider vinegar

~ 1 tablespoon chopped Italian parsley (Or just grab a handful and chop it!)

Big squeeze of lemon

Method:

Using a handheld or traditional blender, mix all ingredients until incorporated.  Taste and adjust seasoning as needed.  Store in an airtight container in the fridge for a week.  Use as a condiment on meat, seafood and vegetables.

Variations:

Sub cilantro for parsley for a more southwestern flavor

Add cayenne or chili powder for an extra kick

*Can use jarred peppers instead of roasting your own, but roasting your own is simple

Line a baking sheet with lightly greased aluminum foil and put the washed peppers on their sides.  Place the baking sheet on the highest rack in the oven.  Broil until the skin chars and turns black, turning with tongs so that the whole pepper chars.  Watch carefully as this happens fast.  Once fully charred, place peppers in a bowl and cover with aluminum foil.  Allow to cool 5-10 minutes.  Once cool, remove stem and seeds.  Peel off charred skin et voila!  The peppers are ready to use.