Red Pepper Sauce

Ingredients

• 2 red bell peppers
• 10g chopped shallot
• 4 teaspoons of sugar
• 4 tablespoons of water
• 2 tablespoons of olive oil
• 2 teaspoons of lemon juice

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 - 3

Method

1. Chop each pepper in half, remove the seeds, green stalk and pith, and set aside one of the halves.
2. Roughly chop the other three halves into cubes.
3. Heat up the oil in a pan, add the chopped pepper, shallot and sugar, season with salt & pepper and cook over a medium heat until the red pepper is soft.
4. Add the water and continue to cook for a further 5 minutes with the lid on.
5. Tip the contents of the pan into a food processor and blend until it is smooth.
6. Pour the sauce through a sieve into another pan.
7. Finely dice the other remaining red pepper-half and gently fry it in a teaspoon of olive oil for 1 minute (to slightly soften it). Then add it, with the lemon juice, to the sauce.
8. Gently reheat the sauce and serve.

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Useful Information

Can it be frozen? Yes.
Can it be prepared in advance? Yes, it can be finished up to 1 day in advance.
Will leftovers be nice? Yes, for up to 2 days.

Notes