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Red Capsicum Puree
- Makes about
750 ml
- Difficulty
Easy
By Neil Perry
Published 2005
This is a welcome relief for those who don’t like the taste of chillies. It is important to burn the capsicums (peppers) without totally destroying them as that will give the sauce its great taste. This is a beautiful sauce to just pour on the plate and top with a perfectly barbecued piece of fish or even some roast chicken.
Ingredients
Method
Barbecue the capsicums over a hot barbecue until the skins are blackened and blistered on all sides (or roast in the oven). Put them in a bowl and cover with plastic wrap. When cool enough to handle, skin the capsicums and remove the seeds. Purée the cleaned flesh with the extra virgin olive oil and balsamic vinegar, to taste. You want the flavour of the balsamic to be there bu