Lisa Atwood, Rebecca Courchesne, Rick Field

Summer Pepper Sauce

Name: Summer Pepper Sauce
Yield: Makes 5 half-pint (8-fl oz/250-ml) jars
Ingredients: 4 lb (2 kg) red, orange, or yellow bell peppers (capsicums), cut into quarters and seeded; Cayenne pepper; Salt and freshly ground black pepper; 4 lb (2 kg) red, orange, or yellow bell peppers (capsicums), cut into quarters and seeded; 4 lb (2 kg) red, orange, or yellow bell peppers (capsicums), cut into quarters and seeded; 8 cloves garlic, unpeeled; 4 lb (2 kg) red, orange, or yellow bell peppers (capsicums), cut into quarters and seeded; 3 Tbsp fresh lemon juice; ½ cup (4 fl oz/125 ml) extra-virgin olive oil; Salt and freshly ground black pepper; 3 Tbsp balsamic vinegar

Preparation info

Makes
5
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Combining different bell peppers will work fine in this sauce, but using a single color will give it the most vivid hue. If you choose orange or yellow peppers, you may want to use golden balsamic vinegar. Serve the sauce alongside vegetables, chicken, shellfish, or fish.

Ingredients

4 lb (2 kg) red, orange, or yellow bell peppers (capsicums), cut into quarters and seeded

Sauce
Summer
Vegan
Gluten-free

Method

Have ready hot, sterilized jars and their lids.

Preheat the broiler (grill). Working in batches if necessary, arrange the pepper quarters, skin side up and in a single layer, on a baking sheet. Tuck the garlic cloves under and between the peppers. Broil until the peppers are blackened and blistered, 5–7 minutes. Transfer the peppers to a brown p