Roasted Red Pepper Harissa Sauce

Notes: This sauce is the perfect little addition to chicken, other types of meat, fish, veggies, brown rice, quinoa, Baked Spaghetti Squash, Mini Sliders, or Organic Greek Meatballs. Or, my favorite: straight from the fridge with a spoon.

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Course Kids, make-ahead, Sauce

Servings

Ingredients

2 red bell peppers sliced into equal-sized pieces
1 jalapeño pepper sliced in half
1 pint baby tomatoes approximately 2 cups
1 clove garlic peeled
3 teaspoons cumin
¼ teaspoon sea salt
½ teaspoon pepper

Instructions

Preheat oven to 400°F, and line a baking sheet with parchment paper. Add sliced peppers, jalapeño, garlic, and whole tomatoes to the baking sheet. Drizzle all with a bit of olive oil, sea salt, and pepper. Roast for 20 -25 minutes or until the veggies char a bit. Let cool, then place all ingredients in a blender with some water, (adding just enough so that it can blend smoothly), cumin, and a big splash of olive oil.