Roasted Red Pepper "Red" Sauce

Roasted Red Pepper “Red” Sauce

• 2 Red Bell Peppers

• 4 Cloves of Roasted Garlic

• 3/4 Cup of Diced Yellow Onion

• 6 Ounces of Tomato Paste (1 small can)

• 3/4 L. Cup Whole Milk

• 1 Tablespoon Chili Powder

• 1 Tablespoon Paprika

• ½ L. Cup Water

• ½ Teaspoon Salt

• 1/2 Teaspoon Black Pepper

1. Rinse the red bell peppers in cold water. Remove the stems and seeds. Cut the peppers into halves, and place on a baking sheet that is coated with non-stick cooking spray.

2. Roast the peppers in an oven at 350 degrees Fahrenheit for approximately 20 minutes. The peppers are finished roasting when parts of the skin start to darken and turn black in color.

3. Remove the roasted peppers from the baking sheet, and transfer the peppers to a blender. Puree until you achieve a smooth, sauce-like texture.

4. In a small skillet, saute the yellow onions until translucent. Next, add the onions and roasted garlic into the blender with the roasted red pepper puree. Blend until smooth, and set aside.

5. In a medium sauce pan, warm the whole milk over low-medium heat. Be careful not to scorch the milk. When the milk is warmed, add in the red pepper puree, and gently stir the sauce until it comes together.

6. Once the sauce is combined, stir in spoonfuls of the tomato paste until they dissolve and are incorporated into the sauce. The sauce should remain on low-medium heat while you are stirring in the tomato paste.

7. Once the tomato paste is incorporated, add in the chili powder, paprika, salt and black pepper. Add water to sauce to thin as necessary. Enjoy!!