Red pepper garlic sauce

Yield: 2 cups

Measure Ingredient
2 \N Red peppers
6 drops Garlic juice
1 tablespoon Arrowroot slurry
2 tablespoons Red wine
1 \N Scallion top, chopped fine
½ teaspoon Butter (opt)

Cut peppers into quarters, remove seeds and white pulp. Run through juicer. Pour juice into small, low-sided skillet or saute pan, whisk over medium heat until bubbling around edges. Add slurry and cook, whisking to desired consistency; don't cook too long. Whisk in red wine, remove from heat. Add green onion, whisk in gently. If using, whisk in butter until blended; serve.

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