Red pepper sauce

An easy satisfying vegetable sauce to brighten chicken, fish or bowls.

Shown here with chicken and sautéed kale, this sauce is a snap to make and will keep for a few days. Long enough for you to try it on a few things or add it to your soup.

To make it, preheat your oven to 400 while you prep your veggies. I’ve used sliced red onion, cored peppers, cut tomato and a few cloves of garlic. I often buy the small multicolor sweet peppers, so not all mine are actually red in this version. I used an amount that seemed the size of one bell pepper. Then roast it for about 20 minutes.

The purée the roasted vegetables to make the sauce, add a bit of water or broth, to get it to the consistency you like. Add salt and pepper to taste.

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