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.