Roasted Red Pepper Sauce

 

1/2 yellow onion, diced

1 T. oil

1 large garlic clove

One 15-ounce jar roasted red peppers, drained

1/4 tsp. cayenne pepper

1/2 tsp. salt

5 grinds black pepper

2 T. chicken stock or water

 

Cook the onion in the oil in a medium pot over medium heat until softened, about 5 minutes. Add the garlic and cook until fragrant, about a minute more, then add the drained peppers. Stir well. Your goal now is to blend it into a smooth sauce. For this, you can use either a processor, a regular blender, or even an immersion blender. Whatever you choose, add the cayenne, salt, black pepper, and the stock, and process or blend until smooth. Use or freeze.