I finally had a bit of time off from work and since I still don’t feel comfortable enough to travel anywhere, I spent most of that time at home instead. It’s been a lot of dog and chicken snuggles, cleaning, working on the basement projects with my dad, and COOKING. I feel like I lost my love for it a bit last year and it was all about quick uncreative meals. After having some time to unwind and recharge, I’m back at it with some killer new recipes!
This Roasted Red Pepper Chipotle Sauce is just a build up to another recipe that I used it on, but given how versatile this sauce is, I felt it deserved it’s own post. Not only did this make the perfect addition to a breakfast skillet dish (posting later this week), but it goes great with chicken, fish, pasta, veggies, and can even be used as a pizza sauce base. There’s no long slow simmering process involved. Just roast, puree, and enjoy this simple, smokey-sweet sauce.
Roasted Red Pepper Chipotle Sauce
(makes 2 cups)
2 Tbs olive oil
3 red bell peppers, cut in half with seeds and stems removed
1/2 red onion, quartered
4 garlic cloves, lightly smashed
2 tsp balsamic vinegar
1 tsp sea salt
1 tsp cracked black pepper
1/2 tsp chipotle chili powder
Preheat your oven to the lowest broiler setting (500 degrees F) and line a large baking sheet with foil. Drizzle foil with olive oil. Place the red pepper halves (cut side down), onion, and garlic cloves on prepared baking sheet. You can flip the quartered onion over to lightly coat each side with olive oil. Broil for 20-25 minutes or until most of the outer layer of skin on the pepper is shriveled and starting to blacken.
Remove from the oven, place pepper halves in a zip-lock bag and seal shut. Set aside to cool for 10 minutes. Remove peppers from the bag and pinch the outer blackened skin to start peeling it off. Remove all of the outer skin and discard.
Add the roasted garlic to the food processor first and puree until minced. Since it can crisp up a bit while being cooked I wanted to make sure it minced first before mixing in the other ingredients to prevent a big chunk of garlic floating around in the otherwise smooth sauce.
After that add the peeled peppers, roasted onion, balsamic vinegar, salt, and pepper. Process until mixture is smooth, stopping once or twice to scrape down the sides.
Use right away or transfer mixture to a canning jar and store in the refrigerator for up to two weeks.
Put this zesty sauce to use in my One Skillet Potato Hash recipe!