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  • Roasted Red Pepper Sauce | Capsicum Sauce

Roasted Red Pepper Sauce | Capsicum Sauce

Posted on Nov 1st, 2018
by Paul Hegeman
Categories:
  • Dressings, Dips, Spreads
  • Sauce
  • Stocks Sauces Marinades
Roasted Red Pepper (Capsicum) Sauce

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.

Roasted Red Pepper (Capsicum) Sauce

Roasted Red Pepper (Capsicum) Sauce

Paul Hegeman
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Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Sauce and Dips
Cuisine International
Servings 1 container

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

Instructions
 

  • Grill or roast and peel the capsicum (peppers). Learn how to roast and peel capsicum (peppers) here.
  • Slice the capsicum (peppers) into strips.
  • 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.
  • Add the wine and reduce slightly.
  • Add the brown sugar, paprika and vinegar and reduce to a simmer.
  • Simmer for 5 minutes.
  • Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.
  • If it is too thin return it to the stove after processing and reduce a further few minutes.
  • The capsicum sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.

Notes

Roasted Red Pepper (Capsicum) Sauce
Tried this recipe?Let us know how it was!

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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.

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