Red pepper sauce

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 8
Servings 0


  • 2
    red peppers, fresh, bottled or canned
  • 1
    onion, chopped
  • 1
    clove of garlic, crushed
  • 15
    sunflower or olive oil
  • 4
    ripe tomatoes, skinned, seeded and roughly chopped
  • 150
    instant vegetable or chicken stock
  • salt and freshly ground black pepper
  • 75
    fresh or sour cream


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.

Read more on: bake  |  fruit

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