Mediterranean Red Pepper Sauce

Oven-Dried Tomatoes
18/08/2017
Summer Fruit Jelly
08/09/2017

Mediterranean Red Pepper Sauce

Mediterranean Red Pepper Sauce

This is ideal for cooking in a tagine (or tajine) as it will add a beautiful flavour and colour to your dish. It has its own aroma and flavour too. You will be amazed at how little you need to add to a dish to have a beautiful flavour. Like I said before with …..Oven Dried Tomatoes … that you only need to add oil and garlic to the sauce, of course it all depends on which dish are you cooking.

What I like about this sauce is that it will keep in you pantry for a long time but as soon as you open it you must put in the fridge, this way it will stay fresh for you. I must say in the old days they did not have a fridge so what they did!! is the add about two tablespoon to of olive oil on top this will stop it from getting spoilt, I still do this to some of my sauces even if I put it in the fridge.

This is an old-fashioned way, as I remember it from my child hood. No one taught me how to make this sauce, it was the way I have seen made,and I also remember lots of things that she did in the summer to save her crop for the winter, like drying figs, tomatoes, fruit and more, as I mentioned in my previous recipe.

I believe the Italians have something similar as a sauce, as I know some of the people in the Mediterranean do something similar in cooking.

Let’s see how it is made:

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Mediterranean Red Pepper Sauce
Votes: 1
Rating: 5
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Rate this recipe!
Course sauce
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Jars
Ingredients
Course sauce
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Jars
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut the de-seeded peppers then cut them in 4 length ways, sprinkle them with salt then make sure they are facing down one on top of the other, like the photo.
  2. On a hight heat have a steamer ready ( use an electric steamer if you want- I used a couscous steamer) sprinkle the peppers with salt then make sure they are facing down one on top of the other, like the photo.
  3. Cover with a lid so that the steam does not escape, I even blocked the sides like the photo.
  4. Steam for about 50 mins or until you see the skin is about to come off and the quantity has shrunk.
  5. Remove but be-careful not to burn yourself. Let it cool down then blitz in a food processor, with the olive oil, until smooth.
  6. Put in a deep heavy saucepan on a low heat and then cook for 30 mins but keep stirring from time to time.
  7. After the sauce begins to reduce, take out and put through a sieve - this must be done whilst the sauce is still very hot.
  8. Pour in sterilised jar, seal well, then store.
Recipe Notes

This recipe lasts me for up to one year in my cupboard, but as soon as I open the jar I store it in the fridge. (usually it will only last me through the winter as I use it up for tajine or tagine).

Always pour your preserve into the jar whilst it is hot, then close with a lid, it will then keep for longer, like most sauces. I used this sauce for this Angelic Deviled Eggs

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