roasted red pepper sauce

This was the best roasted red pepper sauce!  The addition of the capers and basil took it over the top and made it perfect.  I thought these Mediterranean bowls would be good but they were outstanding.  I had purchased some hummus but my daughter ended up making some from scratch so that added even more authenticity to our bowls.  Two thumbs up!

roasted red pepper sauce (slightly adapted from fifteen spatulas)
16 ounce jar roasted red peppers, drained
1/4 cup extra virgin olive oil (I omitted)
2 tablespoons minced shallot (I used a slice of onion)
2 cloves garlic, minced
2 tablespoons fresh basil leaves (about 10 leaves)
1 tablespoon capers, drained
juice of 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper

Place all ingredients into a blender.
Blend for 30-60 seconds on high speed, until completely smooth.
Store leftovers in the fridge for 1 week or freeze for 1 month.

ingredients to make the best bowl ever:
quinoa
feta cheese
cucumber
red onion
green pepper
pepperoncini rings
hummus
chicken thighs sliced and cooked in Italian dressing