Roasted Red Pepper Sauce

This is my own twist on several recipes I read. I was disappointed at first when I tasted it by it's self, but then once added to chicken all the flavors came out and it was Delicious! I would be great with tuna, salmon, or halibut, too! I also drizzled some over my potatoes. :)

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  red peppers
• 2  tablespoons  minced garlic
• 1  tablespoon olive oil
• 1  pinch red pepper flakes
• 1  teaspoon dried sweet basil leaves
•  evaporated milk
• 1  teaspoon red wine vinegar
•  chicken broth
•  salt
•  pepper

Directions

1. wash and dry red peppers.
2. broil peppers, turning every 3 to 5 minutes. Do this until each side is charred and blistered.
3. place peppers in bowl and cover with plastic wrap for 5 minutes ( this helps with peeling).
4. Peel, cut, and pit peppers.
5. cut peppers into 1 inch chunks(small enough that they'll fit into processor).
6. In a food processor, puree the garlic, olive oil, pepper flakes, salt, pepper, basil and your chopped peppers.
7. In a saucepan, add your puree mix, a few splashes of evaporated milk, vinegar, and 2 tablespoons of broth.
8. Bring mixture to a boil and then simmer for 5 minutes.