2 red bell peppers
1 Tbsp. vegetable oil
1 Tbsp. chicken stock (can use vegetable stock as well if you want to make it
salt and pepper
Preheat the over to 400°F.
Coat the peppers in vegetable oil and place onto a baking sheet. Roast until dark
brown. Remove from the oven and wrap in a sealable bag until cool.
Peel the skin and remove the seeds. Place the flesh in a mixer with the stock and
work until smooth. Season with balsalmic vinegar, salt and pepper.