Red Pepper Sauce

A friend made me this red pepper sauce years ago and it became a firm favourite.

I make batches of it and freeze in portions to use at a later date.

It is great to make when the peppers or on offer.

It has a rich flavour and is very thick - so a little goes a long way.

I have made this with coconut milk for a client that had a histamine problem but it works just as well with tinned tomatoes.

2 large red peppers (or 3 small) I like the pointed peppers but the bell work just as well

1 large carrot

1 tbsp olive oil

1 tsp dried thyme or mixed Italian herbs

pinch of salt

1/2 can (160mls) coconut milk or tinned tomatoes

Pre-heat the oven to 200C and line a baking sheet with parchment paper.

Cut the peppers and carrots in half lengthways.
Place on the parchment paper and sprinkle with the dried herbs and drizzle with olive oil.

Cook for 20-30 minutes until the vegetables have softened but not charred.

Set aside to cool slightly.

Blend together with either coconut milk (low histamine) or tinned tomatoes.

Season to taste.

This sauce is very versatile. It can be used with roasted vegetables, baked fish or pasta.

Enjoy experimenting.

L xx

PS if you don’t like the bits sieve the mix before serving :-)