This sauce is great for a number of different dishes. I included it in my recipe for vegetarian burgers but it could also be used as a dipping sauce or a sauce for on top of roasted vegetables. You could even modify it a bit (or not) to make a pasta sauce. If you mixed it with mayonnaise you could even create a new sauce for potato salad. This recipe takes about 20 minutes to prepare. Most of the preparation time is just waiting for the red peppers to roast.
What You Need
2 red peppers
4-5 cloves of garlic
5-6 red shallots
1/4 cup of vegetable stock
1/4 cup olive or coconut oil
Fresh sea salt and fresh cracked black pepper
2 Tbsp of flour
1. Wash your peppers and cut into 4 large pieces (8 total)
2. Rub with coconut oil and salt and pepper
3. Roast until soft but not burnt. If the skin burns, just peel that part off. You can do this by using a roasting pan or wrap it up completely in tin foil and stick in in the oven with 400 degree temperature.
4. While the peppers are roasting, dice garlic and shallots. In a small pan, put garlic, shallots, coconut oil, and lightly saute. Slowly add a little bit of flour, pausing to stir frequently, so that you create a slightly thicker paste. Adding flour will make the sauce thicker and not runny.
5. When the peppers are finished roasting, put the peppers, garlic, onion, and vegetable stock into a blender and blend until smooth.
6. Pour mixture back into a pot over light heat to keep warm. Add salt and pepper to taste.