• 3 red peppers
• 1 zucchini
• 4 cloves of garlic
• 2 tablespoons olive oil
• 2 cups chicken broth (or substitute with vegetable stock to make Vegetarian)
• 4 ounces cream cheese
• 2 tablespoons A Taste of Portugal
• 2 teaspoons Pacific Flake Seat Salt
• (Optional) Heavy cream
• (Optional) Parmesan cheese for serving

Preheat the oven to 425 degrees F.

Core the red peppers and slice into 3 or 4 pieces. Cut the zucchini into 1/2 inch slices.

Place garlic cloves, zucchini, and red pepper slices into a baking dish. Drizzle with olive oil. Bake for 20 minutes until the peppers are slightly charred and wrinkled.

Place red peppers, garlic, chicken broth, cream cheese, salt, and Taste of Portugal into a food processor or blender.

Pulse the mixture a few times to break up the large pieces. Then blend for 15 seconds.

(Optional) For a creamier sauce, add heavy cream and blend again until you get your desired consistency.

Serve over pasta or use as a sauce on chicken or shrimp.