Yields: 2 ½ c
- 4 roasted red bell peppers, chopped
- ½ small red onion, coarsely chopped
- 4 cloves roasted garlic, peeled
- 1 tablespoon chipotle puree
- Salt and freshly ground black pepper
- ½ cup canola oil
Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Strain sauce into a bowl.