Smoked Red Pepper Sauce (Bobby Flay)

A smoky, slightly sweet roasted red pepper sauce with roasted garlic, Dijon mustard and chipotle. Red wine vinegar provides brightness while honey balances the heat. This versatile sauce is especially good with grilled vegetables, chicken, fish or steak.

Yield: About 2 cups
Prep Time: About 15 minutes
Cook Time: None, if the peppers and garlic are already roasted

Ingredients:

• 4 grilled red bell peppers, peeled, seeded and chopped
• ½ small red onion, coarsely chopped
• 4 cloves roasted garlic, peeled
• ¼ cup red wine vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon chipotle purée
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup canola oil or olive oil

Instructions:

1. Place the roasted red peppers, red onion, roasted garlic, red wine vinegar, honey, Dijon mustard and chipotle purée in a blender.
2. Season with salt and freshly ground black pepper.
3. Blend until completely smooth.
4. With the blender running, slowly drizzle in the oil and continue blending until the sauce is smooth and emulsified.
5. Pour the sauce through a fine-mesh strainer into a bowl.
6. Taste and adjust the salt and pepper as necessary.

Tip: This is a particularly versatile grilling sauce. Serve it alongside grilled vegetables, chicken, fish or steak. For a slightly more neutral flavor, use canola oil; olive oil will give the finished sauce a more pronounced fruity flavor.

Source: Bobby Flay