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
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.