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Pepper sauce
| Preparation : 20 min | Resting : 2 hr |
| Cooking : 35 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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accessories
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Serves 1 bowl
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| 2 | large red peppers (400g), halved and seeded |
| 50 | ml olive oil |
| 3 | -4 sprigs basil |
| 1 | onion, halved |
| 1 | garlic clove |
| 2 | pinches ground cumin |
| 1 | Preheat the oven to 190 °C (180 °C fan, gas mark 5). |
| 2 | Place the peppers and onion on a lined* baking tray. Bake for 35-45 minutes, skin side up. |
| 3 | When the skin of the peppers blackens and blisters, remove from the oven; use a small knife to peel off the skin. |
| 4 | Put the peeled peppers, olive oil, garlic, basil, cumin and onion in the metal bowl. Run the EXPERT programme 1 minute/speed 18. |
| 5 | Transfer the sauce to a bowl and refrigerate for 2 hours. Serve with white-fleshed fish, or on toast. |
Modified on 07/18/2016
© Hachette Livre (Marabout) 2016
© Hachette Livre (Marabout) 2016
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