Roasted Red Pepper Sauce

This is the most used sauce in our house. I'm kinda surprised Mark is even letting me post this, it's one of those "secret recipes" that everyone asks for, so here you go!

Since it's slightly sweet and a little bit spicy, this sauce is very versatile. Not only is it a fabulous enchilada sauce, but it is wonderful with chicken, shrimp, beef, tamales, eggs, pasta, veggies, bread, um, let's just say it's good on everything!

On a cookie sheet lined with foil, broil 2 large red bell peppers cut in half, until skins are charred, about 10 minutes. Place peppers in a brown paper bag to cool so they are easy to peel.

Set oven temp. to 375. On same cookie sheet, place 4 medium tomatoes cut in half and one bulb of garlic with just the top cut off, roast for about 18-20 minutes or till the tomato skins start to peel. Cool for a few minutes then carefully remove the skin from the tomatoes.

2 large red bell peppers
4 medium tomatoes
1 whole head of garlic
2 chipotle chilies
2 tbsp adobo sauce
¼ cup Olive oil
1 tsp salt
1 tsp black pepper

Combine all ingredients and puree until smooth and enjoy!

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