Roasted red pepper sauce

Roasted red pepper sauce

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(3 ratings)

Prep: 10 mins Cook: 1 hr


Serves 4
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken

Nutrition and extra info

  • Vegetarian


  • kcal62
  • fat4g
  • saturates1g
  • carbs5g
  • sugars5g
  • fibre1g
  • protein1g
  • salt0.03g
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  • 2 red pepper
  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 small garlic clove, crushed
  • 1 small shallot, roughly chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 85ml vegetable stock
  • ½ tsp sugar, to taste (optional)



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  1. Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag – this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.

  2. Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.

  3. Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn’t need any sugar – but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

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Comments (3)

ros02525445's picture

Added a roasted red chilli and left out the vegetable stock (was a good consistency without)

georgewoodhouse's picture

Didn't find this had much flavour at all. And even adding several fresh tomatoes there was barely enough for 2 people - certainly not 4.

jonnybannister's picture

Very salty, watch out when using vegetable stock as that usually contains a lot of salt and that is what stumped me - you could make this without the veg stock

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