This versatile sauce can be used on grilled or roasted chicken wings. In additon, I have used it on grilled chicken breasts and roasted or grilled shrimp.
Two Hot Red Cherry Or Jalapeno Peppers
A Sweet Red Bell Pepper
A Medium Sized Tomato
1/4 Red Onion Left Whole With The Outer Skin Removed
Two Whole Garlic Cloves (Not Peeled)
Three Tablespoons Of Red Wine Vinegar
Two Tablespoons Of Olive Oil
Two Teaspoons Of Sea Salt, Divided
1/4 Teaspoon Of Ground Black Pepper
A Cup Of Water
Preheat the oven to 400 degrees.
Brush the two hot peppers, red onion, and the two garlic cloves with olive oil and sprinkle them with sea salt and black pepper. Wrap the hot peppers, red onion, and garlic cloves in aluminum foil. Brush the sweet red bell pepper and the tomato with olive oil and sprinkle both with sea salt and black pepper. Put all of these vegetables on a sheet pan and then roast in the pre-heated oven for thirty minutes until the sweet red bell pepper and the tomato are dark brown. Remove the pan from the oven and let the vegetables cool for 30 minutes.
Remove the stems from the peppers when they are cooled. Into a blender, add the hot peppers, red onion, sweet red bell pepper and the tomato. Squeeze the flesh out of the garlic cloves (like squeezing a tube of toothpaste) into the blender. Add the red wine vinegar, water and any of the roasting juices from the pan to the blender. Blend the mixture until smooth. Taste and add more sea salt and/or black pepper if desired.
This sauce will keep in the refrigerator for a month.