(x-posted to vegrecipes)
4 red bell peppers
¼ teaspoon smoked paprika
2 teaspoons balsamic vinegar
2 shallots or one medium onion
salt to taste
Preheat oven to 450 degrees. Cut red, orange or yellow bell peppers in half, cut or pull out seeds, put cut-side down on foil-line pan and roast until skin is charred and bubbling.
While peppers are roasting, slice shallots or onions and sauté on low to medium heat in olive oil until soft and carmelized. Put into blender or food processor.
After removing peppers from oven and given them a chance to cool down, remove skins. Add pepper flesh to processor bowl.
Add vinegar, paprika and a pinch of salt to onions and peppers and puree. Taste and adjust seasoning.
This rich, sweet and smoky sauce is good over baked potatoes or roasted root vegetables or pasta, mixed with "mayo" to make a sandwich dressing, whisked into oil and vinegar for extra flavor and color, added to white bean puree to make a dip or sandwich spread, mixed into store-bought tomato sauce, or served over scrambled tofu. Try changing it up a bit by adding a little hot sauce, lemon juice or fresh herbs.