Mediterranean Red Pepper Sauce
Servings Prep Time
3Jars 10minutes
Cook Time
50minutes
Servings Prep Time
3Jars 10minutes
Cook Time
50minutes
Ingredients
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