 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 5 |
|
A handy and versatile sauce, which goes down a treat with everything from pasta to fried chicken strips and meaty grills Ingredients:
2 tablespoons olive oil |
1 small onion, chopped |
1 red fresh chili pepper, seeds removed, chopped |
1 garlic clove, crushed |
12 ounces roasted red peppers, drained, roughly chopped |
1 teaspoon balsamic vinegar |
1/2 superfine sugar |
10 basil leaves |
salt and pepper |
Directions:
1. Heat the olive oil in a saucepan and add the onion, chili and garlic. Fry over a low heat, until the onion has softened.
2. Stir in the red peppers and continue cooking until heated through.
3. Transfer the red pepper mixture to an electric blender or food processor and add the balsamic vinegar, sugar and basil leaves. Season with salt and pepper and blend until smooth. Add a little water if you prefer a thinner sauce.
4. Serve the sauce hot, warm or cold, and store any extra sauce in a tightly
5. sealed jar.
|
|