Red Pepper (Capsicum) Sauce
 
Prep time
Cook time
Total time
 
An amazing all rounder sauce that can be used on chicken, fish and red meats.
Author:
Recipe type: Sauces and Pastes
Cuisine: Mexican
Serves: 8
Ingredients
  • 3 red capsicums, skin removed
  • 3 cloves garlic, roasted
  • 1 tbs chipotle in adobe sauce
  • 1 red onion
  • 1 tbs wholegrain mustard
  • ½ c olive oil
Method
  1. Roast a bulb of garlic in the oven by slicing off just a little off the top to expose the garlic and drizzling with some oil. Roast at 180°C for 25-35 minutes or till golden and soft. Leave to cool and then take 3 cloves. The rest can be frozen to be used at another time.
  2. To remove the skins from the capsicums, place them on an open flame and char, turning regularly. Place the burnt capsicums in to a plastic bag, close and leave to sweat for 10 minutes. Now you can gently rub the skin off while they are still in the bag.
  3. Make the chipotle in adobe sauce by pouring in the can of whole peppers and sauce into a food processor and blitzing till smooth. Keep the remainder in the fridge for up to a week or freeze in a zip lock bag, flatten and then you can break off pieces as you need it.
  4. Throw all ingredients into the food processor and blitz till smooth…
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/red-pepper-capsicum-sauce/