To roast the garlic, preheat the oven to 300 degrees F (150 degrees C).
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)
Season generously with
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)
. Close the foil to wrap tightly and place the packet on the baking tray.
Roast in the oven for 45 to 60 minutes, until very soft.
Squeeze the pulp from the skins, discarding the skins.
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.
Place in the oven on a rimmed baking sheet. Rotate until charred on all sides, about 20 minutes.
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.
Peel, halve, seed, and roughly chop peppers.
Combine the roasted garlic, roasted red peppers,
Chipotle Chili Puree (1 Tbsp)
Red Onion (1/2)
Red Wine Vinegar (1/4 cup)
Honey (1 Tbsp)
Dijon Mustard (1 Tbsp)
in a blender. Season with salt and pepper. Blend until smooth.
With the motor running, slowly add the
Neutral Oil (1/2 cup)
and blend until emulsified. Pour sauce into a bowl. Cover and refrigerate for up to one day.