1 tablespoon Extra Virgin Olive Oil
1 cup Onion, chopped
1 jar Roasted Red Peppers (Roland, 24 oz.)
1 tablespoon Garlic, chopped
- In a saucepan, heat the olive oil, when hot adds the onion and cook until translucent. Add the garlic, and when fragrant add the peppers and their juice and cook for 10 to 15 minutes.
- With an immersion blender, process until very smooth.
- Strain through a fine sieve or a Chinois and adjust seasoning with Salt and Pepper.