Pepper Herb Sauce

2 2   Red Peppers
3.25 oz 100 ml   olive oil
  salt & pepper
1 clove 1 clove   garlic, minced
5 5   basil leaves, roughly chopped
2 2   chipotle peppers, chopped
1. Roast red peppers in a 220*C/425*F oven. Brush with olive oil and roast for about 20-25 minutes, or until skin is blistered and beginning to pull away. Cool, peel and halve.

2. Blend peppers and olive oil to a smooth puree. Season with salt, pepper and garlic, then transfer to small pan.

3. Gently heat sauce in pan. Add basil and chipotle peppers. Heat until warm and nicely blended.

To go with the Salmon Crab Cakes.