Red Pepper Sauce

Yield: 4 servings


• 5 cups of red bell peppers, seeded and quartered
• 2 cloves of garlic, crushed
• 1 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp coconut cream (spread) or real maple syrup
• Mineral salt and fresh black pepper


Preheat oven to 320˚ F. In an ovenproof glass container, toss red bell peppers with
the remaining ingredients until the peppers begin to soften (about 20 minutes),
turn and mix every so often to bake evenly. Cool, then place contents into a food
processor and process until smooth. Season with mineral salt and pepper.