Roasted Garlic and Red Pepper Sauce

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  • 6 small heads of garlic
  • 6 large red bell peppers
  • 4 cups chicken stock
  • 2 cups diced red onion
  • 1 cup small cherry tomatoes
  • 1\2 stick butter
  • 2 tablespoons balsamic glaze or vinegar
  • 1 lemon
  • *optional red pepper flakes, salt, pepper

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Preheat oven to 425 to roast your garlic and red peppers.  For the garlic, remove the outer skin with your fingers are best you can, spray lightly with Olive Oil and wrap in foil.  Spray the red peppers with the olive oil (Pam works great) and roast at 425 for 30-40 minutes.  You will need to rotate the peppers to get the charring done on all sides.  Remove both peppers and garlic and put into a bowl (keep the garlic wrapped in the foil) and place something covering the boil and let them sweat for 30 minutes or more.  This will allow you to peel the charred skin and de-seed the peppers easily.

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While your roasted garlic and peppers are sweating, melt your butter in a skillet with the onions, tomatoes and your balsamic glaze/vinegar (I like to add two dashes of red pepper flakes during this process for a little heat).  Stir often until the onions start to brown up just a little bit.  Add your chicken stock and let this simmer for about 20 minutes. Remove from heat.

Unwrap your garlic (should be cool now to touch) and squeeze from the bottom, pushing the roasted garlic goodness out.  Remove the charred skin from the red peppers.

Place garlic/peppers and the entire contents of your skilled into a food processor (or blender if you don’t have a processor) and pulse together on a slow speed until mostly blended.  Maybe 20-30 seconds.

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Transfer to a pot, bring back to a simmer.  Before using the sauce, squeeze your lemon juice and salt and pepper to taste.

This sauce works over chicken or pork, with rice and veggies, with pastas, or just to dip bread into.  It’s also a fun sauce to be creative with on your own taste preferences.  Don’t be afraid to add things to it like capers, grated Parmesan cheese, white wine, sauteed spinach, just to name a few ideas.

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