Bell pepper sauce

Substitutions and variations: Being bell pepper sauce it will be the main ingredient. It can be made with only peppers, although I am not convinced by the texture, especially if they are cooked in a pot/skillet. To make it only with peppers I prefer to roast them in the oven. To save time you can also use canned piquillo peppers and you will hardly notice the difference. To accompany the peppers you can use other vegetables similar to leek/onion, such as spring onion, shallot or something like that, which leaves a softer texture at the end and does not detract from the flavor. The spicy touch is optional, I actually used a type of chili that I have at home (in the search engine of the app I couldn't find it). But you can use cayenne or something like that if you want to give it that spicy touch, which also goes very well with the bell pepper. Finally, you can also add one or two teaspoons of honey and a little lemon juice, to make a kind of bell pepper jam.

Cut the bell pepper into strips, it is not necessary that they are of the same size, but not too thin so that it does not burn. The same with the rest of the vegetables, chop them, but not in very small pieces for the same reason.

In a frying pan with AVOE over medium-low heat, roast the peppers, stirring to prevent them from burning. When they have softened, add the rest of the vegetables until the onion is more or less transparent without browning (if the vegetables burn, the sauce may become too bitter).

Depending on the bell pepper (some release more water than others) you can add a splash of water before removing from the heat, if you see that it has not released much juice. We could also add broth, some kind of cream or milk. For depending on what dishes you are going to use the sauce can go well, but it is another flavor, I like it less, and if you are going to make sauce to preserve and use later, it will be less versatile.

Finally, just add the contents of the pan/pan to a blender and blend. That's it!