- 6 piquillo peppers
- 1 small onion, thinly sliced
- 1 clove garlic, smashed
- 1 tablespoon J. Olive Co. EVOO of a Spanish varietal
- 1/2 cup chicken stock
- Sauté onion until translucent.
- Next add garlic and piquillo peppers.
- Add pepper mixture to blender with chicken stock.
- Season with honey, salt + pepper to taste.
- Serve with Grilled Redfish. Enjoy!
Recipe courtesy of Alex Eaton of The Manship and Aplos