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First let’s roast the pepper. Preheat your oven—or toaster oven—to 400° F and line a baking sheet with parchment paper or a silicone baking mat.
Lay the whole pepper on its side on the parchment paper. Roast for 20 mins, flip to the other side and roast another 20 mins. The skin of the pepper should be charred and the pepper should be soft and look deflated. That’s a good thing!
Place the roasted pepper in a small bowl and tightly cover the bowl with plastic wrap. Let this sit for at least 20 minutes. After 20 minutes, remove the plastic wrap and carefully peel the skin off of the pepper. It should come off very easily. Remove and discard the stem and seeds.
Add the pepper along with the rest of the sauce ingredients to a high-speed blender and blend until creamy. Remove your sauce from the blender and drizzle over anything and everything.
To speed things up, instead of roasting a fresh red bell pepper, you can use 1 jarred, roasted red pepper (in water, about ¼ cup if they are separated), but if the peppers come in salted water, make sure when you follow the recipe you start with only ½ a teaspoon of salt and go up from there. If you add a whole teaspoon to start, as the recipe calls for, your sauce will probably be too salty.
If you are roasting your own pepper, you may as well roast a few and keep them in your fridge to use during the week!
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