Roast 2-3 red peppers and remove charred skin, stem and seeds. In a food processor, add the peppers, 1 tablespoon of rice vinegar and 2-3 tablespoons of oil, plus a pinch of salt. Puree until smooth.
If you have a large capacity food processor, double the recipe to store enough for the whole week. This sauce keeps well refrigerated in an airtight container for up to 2 weeks.
This recipe is versatile and flexible, so add more or less vinegar and oil depending on your tastes.
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