Light Romesco Sauce

Serves 4

3 Large Red Bell Peppers
1 TBSP Extra Virgin Olive Oil
3 Cloves of Garlic, Chopped
1 TSP Basil, Dried
1 TSP Cider Vinegar
1/2 TSP Sea Salt
1/8 TSP Ground Black Pepper
1/8 TSP Red Pepper Flakes (Optional)

1. Turn oven temperature to broil. Line a cookie sheet with aluminum foil, and broil the peppers for 15 minutes. Half way through the process flip the peppers.

2. Once the pepper skin is broiled, put them in a zip lock bag, and let them sweat and blister in the bag for about 15 minutes or until you can handle them.

3. Then peel the skin, remove the stem and seeds, and then blend the peppers until smooth.

4. In pan on medium heat, add the olive oil and garlic and cooks until the garlic is golden brown. Then turn down the heat to simmer and add the red pepper sauce, basil, vinegar, salt, pepper, and red pepper flakes.

5. Let it simmer for about 5 minutes, and then serve with pasta, chicken, or spaghetti squash. Enjoy!