This is a multi-purpose sauce: over pasta, baked potatoes, grains, steamed vegetables…You may want to double the recipe.

2/3 c chopped roasted red bell pepper
1/3 c buttermilk
salt and pepper, to taste
2 t chopped, fresh herb, optional (but good)

1. Puree the roasted peppers, buttermilk, salt, pepper, and optional fresh herb  in a blender or food processor until smooth. Taste for seasonings.