Ottolenghi Red Pepper Sauce

At the risk of sounding like a bore - this is another very brilliant Ottolenghi recipe; and this sauce is predictably delicious with all sorts of things including his (equally tasty) Turkey and Sweetcorn Meatballs. It is also joyfully easy to make, and super healthy for cholesterol lower-ers!!

Ingredients

  • 4 red peppers
  • 2 Garlic Cloves
  • 1 Fresh Red Chilli
  • 2 tbsp Sweet Chilli Sauce (Stokes is good)
  • 2 tbsp Cider or White Wine Vinegar (Aspall)
  • Handful Coriander
  • Pinch Salt
  • Olive Oil

Pre-heat the oven to 200˚c

Cut the Red Peppers into large chunks (removing the seeds and stalks) and roast, drizzled with a little Olive Oil, for 20 – 30 mins or until soft

Whizz up the cooled Peppers with the other ingredients – the Coriander, Garlic, Sweet Chilli Sauce, fresh Chilli and Salt & Pepper…

Season to taste once whizzed, and serve in a bowl.  Is perfect with Turkey Meatballs – but also with all sorts of other meat and fish, especially of the grilled variety!

Try this sauce with Chicken Nuggets, with Spinach Nuggets, with Sweet Potato Fritters or with Sweetcorn Fritters

 

 

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