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My recipe
Roasted Red Pepper Sauce
Introduction
This sauce could be a good alternative to the ketchup. A light and creamy sauce it is excellent on any type of pasta, the perfect finishing touch for any grilled meat or vegetables.
- 1 large red bell pepper (300 g)
- 2-4 garlic cloves
- 1 Spanish sweet onion (medium size)
- 3 tbsp Tomate frito (concentrated tomato juice)
- 3 tbsp sugar (to taste)
- 3 tbsp vinegar (to taste)
- 10 fresh basil leaves (1/2 tsp dry)
- 4 fresh parsley sprigs
- 200 ml vegetable oil
- Salt, fresh ground black pepper
- Roast the peppers over charcoal or a gas flame, or bake them in a preheated 250º C (475º F) oven. Place in the bowl, cover with foil and set aside for 10 minutes.
- Peel off and remove seeds (save the juice). Slice the onion. Place all ingredients in a blender and mix until smooth.
- Pour the sauce into clean bottle, seal tightly and place in a refrigerator until you needed (it should keep a couple of weeks).
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