Posts Tagged ‘roasted red pepper’

Three times this week I’ve splashed this sauce over my food and it’s still only Tuesday!

It really is time to share the recipe with you. Try it and let me know what you think. And if you want to suggest variations to the recipe that might improve it please let me know; I’m running short of the stuff and will need to get the cauldron out again soon.

To make a decent amount you will need a carrier bag full of fleshy red peppers. Roast them until the skin becomes charred and papery, then leave to cool for a bit as they will be far to hot to handle.

When cooled enough to handle without damaging your hands peel away the skin. Also remove and discard the core and all the seeds but be careful to save all the luscious juices that are released as you do this, they have a sensational caramelised pepper flavour. Roughly chop your roasted pepper flesh and place in a pan.

Now add your fresh chillies, use whatever you can find fresh. I have the choice of Scotch Bonnets or Naga; your local supermarket will have something suitable too. Be brave and make it hot.

Add the juice and zest of  half-a-dozen limes, as well as adding a citrussy zing this will add to the acidity of the sauce meaning that you will only need to add a half pint or so of vinegar. Use cider vinegar if you can, I find it blends better with the other flavours.

Gently heat it through for about 15 minutes or so, adding sugar and salt to taste.

It will last for ages in your fridge. . . . if you can leave it alone.

Remember to let me know if you try it. Thanks.

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