Name: Red Velvet Sauce
Yield: Serves 4
Ingredients: 1–3 pinches cayenne pepper; 1 tablespoon lemon juice; 3–4 cloves garlic, sliced roughly; Salt; 2 tablespoons olive oil; 1 large red pepper, halved, deseeded and finely sliced; 4 tablespoons water; 1 tablespoon tomato puree; 1 large onion, sliced roughly; 2 teaspoons bottled green peppercorns, drained and crushed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Peppers are a marvellous ingredient for sauces and you can vary the colour of the sauce according to the pepper used. But I use red peppers again and again for their vibrant scarlet which you can make even more dramatic with a sprinkling of roughly chopped flat-leaved parsley when the sauce is on the plate. This is a lovely, light sauce and is excellent with meat, poultry, vegetables and pasta. I particularly like it with grilled lamb or chicken.