We love red bell peppers, raw, cooked and made into a sauce!

Here is a super easy recipe to make up when you have a ton of red bell peppers.  I don’t have exact measurements, I make this sauce to taste.

Red bell peppers

Chicken broth (or you could use vegetable broth)

Olive oil

Kosher salt

Sherry vinegar

Worchester sauce

Wash the peppers and keep them whole.  Char the peppers.  You can do this on the stovetop, roasting each pepper individually or you can do it the broiler.  You want the skin to blister and turn black!  The peppers will be very hot to touch but next we want to remove the skins.  You can put them in a large bag and rub the bag, to help the skins come off.  I usually remove the skins under running water in the sink.  The peppers will be very soft and hot still, so be careful.  Sometimes the pepper will split open and the seeds and pepper juice may come out.  If that happens, I just split the pepper open and wash out the rest of the seeds.

After you have removed the skins, remove the stem and any seeds.  I also remove any ribbing inside that I see.  Then I tear the pepper into strips, by hand.

Place the pepper strips in a blender.  1 large bell pepper roasted will give about 1 cup.  I generally start with one cup of chicken broth and add more as needed.

In the blender, put the roasted bell pepper strips, chicken broth, sherry vinegar (about 1 tbsp),  and salt and blend blend blend.  Taste.  If the sauce is too thick, add more chicken broth until it is the consistency you prefer.

This can be prepared thick, so it is chunky or blended smooth and used as a sauce on its own or added to tomato sauce or even as a soup!