Yellow Pepper Sauce Recipe by aldo
Cooking Instructions 1 hour 10 mins 1 Preheat oven to 200C/180C fan/gas 6 2 Place peppers and chillies on a baking tray and roast in the oven for 45 mins until skins are blackened. Note: chillies will be quicker so check after 25 min. 3 Remove from oven and put into a plastic bag, causing peppers and chilli to sweat. 4 When cool enough to handle, peal of skins. Slice peppers and chillies open, pick out and discard all seeds. Cut out membrane with a knife. Then roughly chop the yellow flesh. 5 Heat the olive oil in a pan. When hot, fry the garlic and shallot. After a few minutes... Add the chopped peppers and chillies and continue to fry, stirring to combine everything. 6 After a few minutes of frying, add the vegetable stock and bring to the boil. Allow mixture to reduce a little. 7 Pour the contents of the pan into a blender and pulse blend to a smooth consistency. 8 Return the sauce to the pan, add vinegar and sugar and gently simmer. Stir regularly to ensure that all ingredients are combined, reduce to a smooth sauce. 9 Bottle into sterile, warm bottles and seal. Refrigerate after opening. 1 Preheat oven to 200C/180C fan/gas 6 1 Preheat oven to 200C/180C fan/gas 6 2 Place peppers and chillies on a baking tray and roast in the oven for 45 mins until skins are blackened. Note: chillies will be quicker so check after 25 min. 2 Place peppers and chillies on a baking tray and roast in the oven for 45 mins until skins are blackened. Note: chillies will be quicker so check after 25 min. 3 Remove from oven and put into a plastic bag, causing peppers and chilli to sweat. 3 Remove from oven and put into a plastic bag, causing peppers and chilli to sweat. 4 When cool enough to handle, peal of skins. Slice peppers and chillies open, pick out and discard all seeds. Cut out membrane with a knife. Then roughly chop the yellow flesh. 4 When cool enough to handle, peal of skins. Slice peppers and chillies open, pick out and discard all seeds. Cut out membrane with a knife. Then roughly chop the yellow flesh. 5 Heat the olive oil in a pan. When hot, fry the garlic and shallot. After a few minutes... Add the chopped peppers and chillies and continue to fry, stirring to combine everything. 5 Heat the olive oil in a pan. When hot, fry the garlic and shallot. After a few minutes... Add the chopped peppers and chillies and continue to fry, stirring to combine everything. 6 After a few minutes of frying, add the vegetable stock and bring to the boil. Allow mixture to reduce a little. 6 After a few minutes of frying, add the vegetable stock and bring to the boil. Allow mixture to reduce a little. 7 Pour the contents of the pan into a blender and pulse blend to a smooth consistency. 7 Pour the contents of the pan into a blender and pulse blend to a smooth consistency. 8 Return the sauce to the pan, add vinegar and sugar and gently simmer. Stir regularly to ensure that all ingredients are combined, reduce to a smooth sauce. 8 Return the sauce to the pan, add vinegar and sugar and gently simmer. Stir regularly to ensure that all ingredients are combined, reduce to a smooth sauce. 9 Bottle into sterile, warm bottles and seal. Refrigerate after opening. 9 Bottle into sterile, warm bottles and seal. Refrigerate after opening. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Moist Chocolate Cake Strawberry Rhubarb Cobbler Super delicious buttermilk biscuits Double delight strawberry cake Crockpot Posole Soup Moist Chocolate Cake Strawberry Rhubarb Cobbler Super delicious buttermilk biscuits Double delight strawberry cake Crockpot Posole Soup Hello Kitty Mochi Ice Cream Dieter Friendly Cottage Cheesecake Shrimp in Chili Sauce Mapo Tofu-style Cellophane Noodles (Medium Spicy) Fried Vermicelli With Chicken Beet root Dip Lemon Pudding Cake Chicken Gizzards Panfried with Leek-Salt Sauce Springy Homemade Udon Noodles Boiled Daikon Radish with Miso Hello Kitty Mochi Ice Cream Dieter Friendly Cottage Cheesecake Shrimp in Chili Sauce Mapo Tofu-style Cellophane Noodles (Medium Spicy) Fried Vermicelli With Chicken Beet root Dip Lemon Pudding Cake Chicken Gizzards Panfried with Leek-Salt Sauce Springy Homemade Udon Noodles Boiled Daikon Radish with Miso