Roasted pepper and chilli sauce

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.

Ingredients (serves 6):

  • 2 red peppers
  • 2 tbsp olive oil
  • 1 medium red onion, finely chopped
  • 2 crushed garlic cloves
  • 1 x 425 g can of chopped tomatoes with juice.
  • 1/2 tsp of dried chillis.
  • 1 tbsp of fresh coriander
  • 4 tbsp of dry white wine.
  • 1 tsp of balsamic vinegar


  • Cut the peppers into 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 an other minute.
  • 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.

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.