Roasted Red Pepper and Leek Sauce

Chef's note: This is a somewhat unusual use for leeks and sherry vinegar. The peppers add a roasted and sweet flavor, the sautéed leeks are also sweet and creamy, and the vinegar has a mild bite. The sauce is colorful and perfect for croquettes, vegetables, or even fish.

Directions:

Preheat the oven to 400 degrees. 

Brush the red peppers with olive oil and roast them in the overn until the skin is black and charred, about 5 to 7 minutes. The peppers can also be roasted over an open flame, such as a gas burner. Using tongs, carefully hold the pepper about an inch away from teh flame and gently rotate it until it is charred all over, about 2 minutes per side. Whichever method you use, immediately place the roasted peppers in a closed paper bag for about 10 minutes to cool. When cool, remove the peppers' skins, stems, and seeds.

Sauté the leeks and garlic in 1/4 cup of olive oil until the leeks are soft and wilted. Scrape the leek mixture into a food processor and add the peppers and salt. Puree while slowly adding the vinegar adn milk until the sauce is the desired consistency and well blended.