Red pepper sauce

So flavourful and versatile, this recipe from Immaculate Bites is a great one to have in your back pocket.

A unique sauce that can be used as a dip or dressing, it’s the winning combo of garlic and roasted capsicum that makes it so irresistible.

Whether you serve it with pasta, drizzled over chicken, or spread on homemade pizza, have fun experimenting with flavour combinations by trying it in all your favourite dishes.

Nutritional content

Servings: 4 people

Prep time: 55 minutes

Calories 48 kcal Total fat 2g Carbs 4g Fiber 2g	Ingredients 2 tbsp olive oil 1 red onion, chopped 4 cloves of garlic, chopped 3 red capsicum, deseeded & halved lengthways 2 jalapenos, deseeded & halved lengthways 1 tbsp tomato paste 1 tbsp lemon juice 60ml water 1/2 tsp salt 1/2 tsp black pepper

Preparation

• Preheat the oven to 220°C and line a baking tray with foil.

• Put the oil in a large saucepan over a medium heat. Once hot, add the onion and cook for 8 minutes, stirring occasionally, until soft and starting to brown.

• Add the garlic and stir, until fragrant.

• Take the pan off the heat and let the veggies cool.

• Put the capsicum and jalapenos on your prepared baking tray, skin side up. Gently press the capsicum with your hand to flatten, then drizzle oil over everything.

• Roast for 25 minutes until the veggies begin to char.

• Immediately put the capscium in a bowl and cover with a kitchen towel for 10 minutes, then peel the skin - this can be discarded.

• Put the capsicum flesh, jalapenos, onion, garlic, tomato paste, lemon juice, water and seasoning in a blender.

• Blend until smooth, then adjust the seasoning if needed.

Tips

To store: Once this sauce is fully cool, put it in an airtight container and keep in the fridge for up to three days.