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Charred Yellow Pepper Sauce

Contributed by Bobby Flay

SERVINGS: 1 1/2 CUPS

slideshow Delicious, Quick Side Dishes

2 yellow bell peppers -charred, seeded and coarsely chopped
1/3 cup rice wine vinegar
6 roasted garlic cloves
Pinch of saffron threads
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 cup olive oil
Salt and freshly ground pepper

Combine peppers, vinegar, garlic, saffron, honey and mustard in a blender and blend until smooth. Slowly add the olive oil. Season with salt and pepper to taste.

Serve With Oven-Roasted Pork Tenderloin

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