Bell (Pepper) of the Ball

You know when you are just going along, minding your business, not thinking about anything in particular, and then suddenly you find yourself having a deep, profound thought? And you realize you are thinking about something in a whole new way, as if a secret door opened up to reveal a new room in your brain?
Well, this is not one of those thoughts. It was more like a medium-intelligent observation. But those are rare enough in themselves, so here I share it with you: The difference between an okay meal and a really good one is sauce. (I warned you it wasn't going to be mind-blowing). No, but think about it: when you have a great dinner at a restaurant, there is always another level of flavor added to the food by a great sauce. It's such a simple thing, but it really makes the difference in elevating a meal from so-so to something specual. Here is one of those sauces, which is guaranteed to enhance anything you want to put it on top of: fish, chicken, veggies... even pasta. Make extra and it you can freeze half of it for a later date when you have a boring dinner that needs boosting. And, as with everything I make, it's quick and easy to prepare, leaving you plenty of time to ruminate on your next deep thought.

Bell Pepper Sauce
3 Red or Yellow Bell Peppers, diced
1 Red onion, diced
2 tablespoons olive oil
1/4 cup orange juice
1/2 lemon
salt and pepper

Here's what you do:
Put the olive oil, peppers and onion in a large skillet or pan over medium heat. Cook until soft and tender.
Put the peppers and onions in a foodprocessor or blender, and add the orange juice. Blend until smooth. Add lemon juice, salt and pepper to taste. Enjoy!