Cooking Instructions
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Step 1
To roast the garlic, preheat the oven to 300 degrees F (150 degrees C).
Step 2
Separate
Garlic (4 cloves)
, but do not peel. Place the cloves on a square of aluminum foil and drizzle with
Extra-Virgin Olive Oil (as needed)
.
Step 3
Season generously with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
. Close the foil to wrap tightly and place the packet on the baking tray.
Step 4
Roast in the oven for 45 to 60 minutes, until very soft.
Step 5
Squeeze the pulp from the skins, discarding the skins.
Step 6
Preheat oven to 375 degrees F (190 degrees C). Brush the
Red Bell Peppers (4)
on all sides with olive oil. Season generously with salt and pepper.
Step 7
Place in the oven on a rimmed baking sheet. Rotate until charred on all sides, about 20 minutes.
Step 8
Remove from the oven. Immediately place the roasted peppers in a bowl and cover tightly with plastic wrap. Let sit for 15 minutes to allow the skin to loosen.
Step 9
Peel, halve, seed, and roughly chop peppers.
Step 10
Combine the roasted garlic, roasted red peppers,
Chipotle Chili Puree (15 g)
,
Red Onion (1/2)
,
Red Wine Vinegar (60 mL)
,
Honey (20 g)
, and
Dijon Mustard (15 g)
in a blender. Season with salt and pepper. Blend until smooth.
Step 11
With the motor running, slowly add the
Neutral Oil (120 mL)
and blend until emulsified. Pour sauce into a bowl. Cover and refrigerate for up to one day.
