Advertisement
Red Pepper Sauce
- Serves
4–6
- Difficulty
Easy
By Rose Elliot
Published 2019
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 2 300 ml 10
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe