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Roasted Pepper Sauce (Ve)

Updated: Jul 9, 2018

Great with meatballs, great with pasta. A versatile basic sauce that is a twist on tomato based sauces. Enjoy the change!


4 red peppers

3 tablespoons olive oil

25g fresh coriander

1 garlic clove, peeled

1 small mild chilli, de-seeded

2 tablespoons sweet chilli sauce

2 tablespoons cider vinegar or white wine vinegar

Serves 4

Preheat the oven to 220C/200C Fan or Gas Mark 7.


Quarter the peppers and cut out the seed parts. Put the peppers in a roasting tray and toss with 2 tablespoons of the olive oil and 1/4 teaspoon of salt, then roast in the oven for 35 minutes or until soft. Transfer the hot peppers to a bowl and cover it with cling film. Place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients plus 1/2 teaspoon of salt. Process until smooth.

Transfer into jars until required or use immediately. Can be frozen.

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