Red Velvet Sauce

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.