Roasted Red Pepper Sauce

As a thick sauce, this can be used as a bed for other food, such as grilled fish, chicken, scallops, roasted vegetable. 1 to 1½ tbsp is sufficient. It can also be used to dot around the plate for decoration.
When blended thinner it can be used to drizzle over food such as chicken and used to create a plate swirl
A thick sauce could be used one day, and then blended thinner to make a re-appearance for another meal
The garlic is roasted and so is very mild.
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Course Side Dish
Cuisine Mediterranean

Equipment

  • stick blender

Ingredients
  

  • 1 red pepper
  • 2 cloves garlic (roasted)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • ½ tsp sugar
  • ½ tsp salt
  • 2 tbsp water if needed if a thinner sauce is required

Instructions
 

  • Cut the red pepper into 4 pieces, brush with oil and roast, grill or barbecue until cooked through and charred in places. Roast the garlic cloves in their skin at the same. Only 10 minutes for the garlic if being grilled or barbecued. Allow to cool.
  • Add all the ingredients, except the water, and blitz with the stick blender until completely smooth.
  • If you want a thinner sauce for drizzling then add a little of the water and blend again, add water until you get the thickness you want.
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