Red Pepper Sauce

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

Rose Elliot's Complete Vegan

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

You can make this sauce with the water drained from cooking vegetables, such as celeriac, made up to the desired quantity with some boiling water if necessary. You can also add ½ teaspoon of stock (bouillon) powder, for extra flavour.

Ingredients

  • 2 large red (bell) peppers, deseeded and sliced
  • 2 garlic cloves, peeled
  • 300 ml (10 fl oz/ cups) hot water or vegetable cooking water
  • 1 tsp cornflour (cornstarch) mixed with a little cold water, to thicken (optional)

Method

Combine the (bell) peppers, garlic and water in a saucepan and simmer over a gentle heat for about 15 minutes, or until the pepper is very tender. If you want a slightly thicker sauce, add the cornflour (cornstarch) mixture and stir over the heat for a few further minutes. Transfer to a food processor or use a hand-held stick blender to process to a smooth purée.