Roasted Garlic Chili Sauce
- 1 red bell pepper, halved lengthwise, seeds and ribs removed
- 2 Fresno chiles, seeds removed if desired
- 1 head of garlic, halved crosswise
- 2 small shallots, peeled
- 2 tablespoons vegetable oil
- Kosher salt
- 1/4 cup (or more) unseasoned rice vinegar
- 1 1/2 teaspoons honey
- Preheat oven to 425u0b0F. Toss bell pepper, chiles, garlic, shallots, and oil on a rimmed baking sheet to coat; season with salt. Turn garlic cut side down and roast until pepper and chiles are softened and blistered in spots, 10-15 minutes. Let cool.
- Squeeze garlic cloves out of their skins into a food processor. Add bell pepper, chiles, shallots, vinegar, and honey and process until smooth. Taste chili sauce and season with more salt and vinegar if needed.
- Sauce can be made 5 days ahead. Cover and chill.
red bell pepper, chiles, garlic, shallots, vegetable oil, kosher salt, rice vinegar, honey
Taken from www.epicurious.com/recipes/food/views/roasted-garlic-chili-sauce (may not work)