Yellow Pepper Sauce

1. 1

   Preheat oven to 200C/180C fan/gas 6

2. 2

   Place peppers and chillies on a baking tray and roast in the oven for 45 mins until skins are blackened.

3. 3

   Note: chillies will be quicker so check after 25 min.

4. 4

   Remove from oven and put into a plastic bag, causing peppers and chilli to sweat.

5. 5

   When cool enough to handle, peal of skins.

6. 6

   Slice peppers and chillies open, pick out and discard all seeds.

7. 7

   Cut out membrane with a knife.

8. 8

   Then roughly chop the yellow flesh.

9. 9

   Heat the olive oil in a pan.

10. 10

    When hot, fry the garlic and shallot.

11. 11

    After a few minutes... Add the chopped peppers and chillies and continue to fry, stirring to combine everything.

12. 12

    After a few minutes of frying, add the vegetable stock and bring to the boil.

13. 13

    Allow mixture to reduce a little.

14. 14

    Pour the contents of the pan into a blender and pulse blend to a smooth consistency.

15. 15

    Return the sauce to the pan, add vinegar and sugar and gently simmer.

16. 16

    Stir regularly to ensure that all ingredients are combined, reduce to a smooth sauce.

17. 17

    Bottle into sterile, warm bottles and seal.

18. 18

    Refrigerate after opening.

* Per serving · 4 servings · Values may vary.

No additional tips available.