Red pepper sauce

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Fruit

By Food24 November 03 2009
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Ingredients (8)

2.00 red pepper
1.00 onion — chopped
1.00 garlic — cloves, crushed
15.00 ml sunflower oil — or olive oil
4.00 tomatoes — ripe, skinned, seeded and roughly chopped
150.00 ml stock powder — vegetable or chicken
sea salt and freshly ground black pepper
75.00 ml sour cream
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Method:

1. Drain red peppers and chop roughly. (If using fresh red peppers, bake in a preheated oven at 200 ºC, turning occasionally until well blistered; remove from oven; cover for a few minutes; remove skin; core, deseed and chop).
2. Heat oil in a large frying pan and sweat the onion and garlic until soft but not browned.
3. Add chopped tomatoes and cook for 5 minutes or until soft. Stir in the stock, red pepper and seasoning. Simmer for another 5 minutes. Place sauce in a food processor and purée until smooth.
4. Return sauce to a clean pan, adjust seasoning. Add cream and reheat sauce gently without boiling.



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