A few weeks ago when fresh and local peppers were in abundance at Mulvin's, the local farm stand in Sandusky, I decided to make a red pepper sauce. I found the recipe from a new blog I'm reading Bounty of the Western Reserve. It was a bit time consuming, as I had to peel the skins off each grilled pepper, but it was worth it because the sauce was really good, very fresh and sweet tasting. Even though it was time consuming, it was really very simple to make.
Here's the quick version: Place 8 large red bell peppers on a hot grill and let them blacken on all sides and until soft. Then remove them from the grill and let them cool. I placed them in a large bowl with saran wrap over it so the steam will help separate the skin from the peppers. Pull off the blackened skins from the peppers and cut in to large pieces. Coarsely chop 2 medium red onions and add to a large put with 2 cloves of minced garlic. Liberally season with salt (sea salt preferably). Once the onions have softened, add 3 coarsely chopped tomatoes and cook for about 5 minutes on medium heat. Turn the flame down to low and add red pepper pieces. Cook covered for about 25 minutes. Once slightly cooled, transfer mixture to food processor and pulse until you have the texture you want. Then you're done!
I originally thought about add some sort of stock to make a soup, but decided to just use this as a sauce for pasta or pizza. This is also something you can freeze easily and pull out in the winter when you're crazing something fresh and summery!
We had it the next day with spinach and cheese ravioli's and it was really good! (photo above)