Smoky Roasted Pepper Sauce

Ingredients

• Red bell peppers (2, halved and seeds removed)
• Jalapeno peppers (2, halved and seeds removed)
• Olive oil (2 tablespoons)
• Onion (1 small, chopped)
• Garlic (3 cloves, minced)
• White vinegar (2 tablespoons)
• Sugar (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the red bell peppers and jalapeno peppers in half lengthwise and remove the seeds and membranes.
3. Place the peppers on a baking sheet, cut side down, and roast in the oven for 15-20 minutes, or until the skins are charred and blistered. This process enhances the flavors by imparting a smoky aroma.
4. Once roasted, remove the peppers from the oven and let them cool for a few minutes. After cooling, peel off the charred skins and discard them.
5. In a blender or food processor, combine the roasted peppers, minced garlic, chopped onion, white vinegar, sugar, salt, and black pepper. Blend until smooth, ensuring a creamy and even consistency.
6. In a saucepan, heat the olive oil over medium heat. Add the blended pepper mixture and cook for 5-7 minutes, stirring occasionally to meld the flavors together.
7. Remove from heat and let the sauce cool slightly before transferring it to a jar or bottle. This sauce can be stored in the refrigerator for up to 2 weeks.
8. Serve the smoky pepper sauce as a condiment with grilled meats, as a spread on sandwiches, or as a spicy dip for fresh vegetables and chips.