RED PEPPER SAUCE

RED PEPPER SAUCE

I love this red pepper sauce, warming but full of depth and flavour to spice up many dishes - also perfect as a dipping sauce.

INGREDIENTS

SERVES: 12

4 tablespoons olive oil

3 red peppers, deseeded and sliced

2 banana shallots, sliced

1 fresh red chilli, sliced – with seeds and all

½ teaspoon saffron threads

100ml dry white wine

50g sugar

50ml white wine vinegar

100g butter, cubed

METHOD

1: Heat the olive oil in a saucepan over a medium heat.

2: Add the peppers, shallots and chilli and fry, stirring, for 3–5 minutes until softened. Add the saffron, reduce the heat to low and leave to slowly cook for 20–25 minutes until the peppers and shallots are very tender.

3: Stir in the wine, sugar and white wine vinegar, increase the heat to medium and leave to simmer, uncovered, until almost all the liquid has evaporated.

4: Transfer the sauce to a blender and purée. Add the butter, which will give the sauce a shine, and blend again.

5: Season, then pass the sauce through a sieve. Leave to one side to cool until needed.

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INGREDIENTS

SERVES: 12

4 tablespoons olive oil

3 red peppers, deseeded and sliced

2 banana shallots, sliced

1 fresh red chilli, sliced – with seeds and all

½ teaspoon saffron threads

100ml dry white wine

50g sugar

50ml white wine vinegar

100g butter, cubed

METHOD

1: Heat the olive oil in a saucepan over a medium heat.

2: Add the peppers, shallots and chilli and fry, stirring, for 3–5 minutes until softened. Add the saffron, reduce the heat to low and leave to slowly cook for 20–25 minutes until the peppers and shallots are very tender.

3: Stir in the wine, sugar and white wine vinegar, increase the heat to medium and leave to simmer, uncovered, until almost all the liquid has evaporated.

4: Transfer the sauce to a blender and purée. Add the butter, which will give the sauce a shine, and blend again.

5: Season, then pass the sauce through a sieve. Leave to one side to cool until needed.

Share this Recipe

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  • email

Print

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SEEN IN

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TOM KERRIDGE'S PROPER PUB FOOD (2013)

Inspired by British pub classics, recipes you can cook in your own kitchen, with my simple twists to make them sensational.

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