Scarlett Sauce

• 2 red capsicums, roasted and peeled
• 12 cup vegetable stock
• 2 teaspoons balsamic vinegar
• 1 -2 garlic clove, crushed
• pepper

1. Using food processor puree capsicum with vegetable stock.
2. Add garlic and vinegar until reaching the desired consistency.
3. Season to taste with papper and serve.
4. Can be stored in fridge in a glass jar for 2-3 days.

red capsicums, vegetable stock, balsamic vinegar, garlic, pepper

Taken from www.food.com/recipe/scarlett-sauce-132224 (may not work)