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- Recipes > Sauce de poivrons rôtis et piments
Roasted pepper and chilli sauce
Simple vegetables recipes for everyone
Type
- Serves: 6
- Difficulty: Average
- Preparation time: 15 min
- Cooking time: 1 hr
Ingredient
- 2 red peppers
- 2 tbsp olive oil
- 1 medium red onion, finely chopped
- 2 crushed garlic cloves
- 1 x 425 g tin chopped tomatoes with juice.
- 1/2 tsp dried chillis.
- 1 tbsp fresh coriander
- 4 tbsp dry white wine.
- 1 tsp balsamic vinegar
Recipe
- Cut the peppers in 4. Remove the stalks, seeds and white fibrous ribs. Cover a grill pan or ovenproof dish with aluminium foil and place the peppers on top, skin side up. Grill under a high heat until the skin goes dark brown. Wrap the peppers in the aluminium foil and leave to rest for 30 minutes, then peel off the skin and slice the flesh into fine strips. Heat the oil in a wok over a medium heat. Add the red onion and fry for a few minutes to soften. Lower the heat, add the garlic and flesh from the peppers and cook for 1 minute longer. Mix in the rest of the ingredients, cover the wok and leave to simmer gently for 30 minutes. Stir during cooking, taste and correct the seasoning before serving.
Tip
This spicy-flavoured sauce is just as good served hot or cold and goes well with fish, meat or grilled chicken. Also perfect with all kinds of pancakes.
Expert advice
This sauce is packed with vegetables and perfect for serving with starchy food or fish: proof that food can be tasty, healthy and low in fat.
