Pic of Red pepper sauce

Red pepper sauce

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Sauces, conserves & preserves

Red pepper sauce

Side Serves 4 25 min
This quick, flavourful red pepper sauce is good with simple grilled or barbecued white fish or chicken, as a dressing for steamed green veg or stirred through pasta. It's important to blacken the pepper on all sides, for flavour and also to allow the skin to be easily removed.


  • ¼-½ bulb wet garlic, roughly sliced, use white and green parts (or use garlic 2 cloves, chopped)
  • 1 tbsp sherry
  • 1 red pepper
  • ½-1 fresh red chilli, depending on your preference for heat, deseeded and roughly chopped
  • oil for frying, e.g. vegetable or sunflower
  • 2 tbsp fresh white breadcrumbs
  • ½ tsp smoked paprika
  • 150ml olive oil


Prep time: 10 min
Cooking time: 15 min
  • Step 1

    Gently fry the wet garlic in a little oil for a few minutes, until just tender.
  • Step 2

    Add the sherry and cook for a minute or so until the liquid has just evaporated. Remove from the heat and leave to one side.
  • Step 3

    Put a skewer through the middle of the pepper and hold over a gas flame, turning at intervals, until the skin blisters and blackens, or if you have an electric hob, place under the grill and turn occasionally.
  • Step 4

    Remove from the heat and when just cool enough to handle, rub off the blackened skin (using a piece of kitchen paper can help). Cut in half, remove and discard the seeds and any white ribs.
  • Step 5

    Place in a blender or food processor with the rest of the ingredients except the olive oil, and blitz until combined. Add the oil and blend until you have a smooth paste. Reheat very gently before serving.

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