Categories: Sauces 
      Yield: 2 cups 
  
      2    Red peppers 
      6 dr Garlic juice 
      1 tb Arrowroot slurry 
      2 tb Red wine 
      1    Scallion top, chopped fine 
    1/2 t  Butter (opt) 
  
  Cut peppers into quarters, remove seeds and white pulp. Run through 
  juicer. Pour juice into small, low-sided skillet or saute pan, whisk 
  over medium heat until bubbling around edges. Add slurry and cook, 
  whisking to desired consistency; don't cook too long. Whisk in red 
  wine, remove from heat. Add green onion, whisk in gently. If using, 
  whisk in butter until blended; serve.