ROASTED RED PEPPER (Capsicum) Sauce

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ROASTED RED PEPPER (Capsicum) Sauce

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Ingredients

4-6 red bell peppers
1 clove garlic
2 tablespoons White Wine
3/4 tablespoon white vinegar
Olive Oil
freshly ground black pepper
Sea Salt
2 pinches sweet paprika
1/2 tablespoon Brown Sugar (to taste)
Features:
  • Gluten Free
  • Vegetarian
Cuisine:

    This roasted capsicum (red peppers) sauce is so simple and tasty that you’ll find yourself making it over and over again.

    • 35 min
    • Medium

    Ingredients

    Directions

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    This roasted red peppers (capsicum) sauce is so simple and tasty that you’ll find yourself making it over and over again.

    Try it with coconut crumbed fish or grilled chicken. Play around with it and you will find uses for it as a canapé or mix it with some sour cream and serve as a cold dip. The possibilities are endless.

    How to Prepare the Red Pepper (Capsicum) Sauce

    1. Grill or roast and peel the capsicum (peppers). Learn how to roast and peel capsicum (peppers) here.
    2. Slice the capsicum (peppers) into strips.
    3. Sauté the capsicum strips and garlic in a little olive oil on high heat for about 3 minutes, being careful not to burn the garlic.
    4. Add the wine and reduce slightly.
    5. Add the brown sugar, paprika and vinegar and reduce to a simmer.
    6. Simmer for 5 minutes.
    7. Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.
    8. If it is too thin return it to the stove after processing and reduce a further few minutes.
    9. The capsicum sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 6
    Theodora

    Wow I had never had the chance to enjoy red peppers prepared in this manner and I am pleasantly surprised by the fine, rich, smokey taste. As you suggested, I combined it with grilled chicken and it was perfect! I still have some of it in my fridge, I eather reheat it before eating of enjoy it cold and both ways it's delicious.

    Angela

    I just love the taste (and smell!) of grilled peppers so much! This dish really reminded me of one my mom used to make when we were kids. I love it that you can store it for later, because it's so good you often want some more! I eat it with plain white bread and it's fantastic! Thank you!

    Hungrychef

    Ooh, play around, over and over, just as you say. I love all variations of this sauce, this one should be great, too!

    Petra

    Very easy to make and tasty sauce, perfect side dish for meat and fish. Thank you for the recipe!

    gourmand

    This sauce is flavoured and balmy. I enjoy it both with toasts and as a garnish

    Corina

    Hello Paul
    In the method part of your recipe for Capsicum Coulis you are mentioning Brown Sugar, but it is not in your Ingredients list! What amount of brown sugar will I need? Cheers Max

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    LANGOUSTINE CARPACCIO WITH CITRUS DRESSING
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