Smoked Red Pepper Sauce

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Fantastic! My brother was in town for the weekend and I made this to put over scallops and pasta. In the morning my brother put it on eggs and the next night we put it on chicken tacos. It does make a lot, but we didn't have any problem finishing it before he left town.

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This was excellent, but even better the next day. I made just a couple of changes: sub'd a chipotle pepper for the puree (where can you find chipotle puree? and pulverized the sauce in the blender so it didn't need straining. Served over grilled chicken. Can't wait to try it on something else. My only complaint is that I'm not crazy about the bright orange color.

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When you guys puree the ingredients and strain are you left over with a lot of pulp so to speak? Mine came out pretty chunky, soupy when strained. I used a ninja blender, what am I missing? Any pointers?

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This is a MESA Grill recipe. I made mostly to decorate the plate for Pan Roasted Pork Loin with Ancho Bourbon Sauce. The Smoked Red Pepper Sauce was the star of the plate, though. If you don't grill the red peppers, you can roast them in the oven with your garlic on 375 degrees for 20 minutes. Just put some canola oil, salt and pepper on the red peppers and roast them on a baking sheet. The great smokey flavor of the chipotles is a fiery backdrop adding just enough heat. The honey chills out the usually harsh taste of the red bell peppers. My family kept asking for more Smoked Red Pepper sauce. It has a beautiful orange-red color. It's easy and goes on anything.

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OUTSTANDING!!!!! i made this with dinner tonight. i salt and peppered scallops and seared them in my cast iron skillet. made some whole wheat pasta, put some of the sauce on the pasta scallops on top with alitlle more sauce on them. it was resturant quality meal. we just loved this!!! made a salad and crusty rolls. it made a lot of sauce so i'm freezing the rest. thank you, bobby!!!!