The BBC Good Food logo
Roasted red pepper sauce

Roasted red pepper sauce

By
A star rating of 4.5 out of 5.9 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal62
fat4g
saturates1g
carbs5g
sugars5g
fibre1g
protein1g
low insalt0.03g
Advertisement

Ingredients

  • 2 red peppers
  • 1 ½ tbsp olive oil
  • 1 small garlic clove , crushed
  • 1 small shallot , roughly chopped
  • 85ml vegetable stock
  • ½ tsp sugar , to taste (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content