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southsidekitchen.com

Roasted Capsicum Sauce

This simple roasted capsicum sauce has a rich, smoky flavour that is a great replacement for plain old tomato sauce.
Serves 10 people
Prep 15 minutes
Cook 45 minutes
Total 1 hour

Ingredients

  • 70 g almonds
  • 2 large red capsicums
  • 4 small red chillies
  • 2 tsp olive oil, for roasting
  • 150 g cherry tomatoes
  • 1 clove garlic, roughly chopped
  • 1 tbsp olive oil
  • 2 tsp caster sugar
  • 2 tsp sherry vinegar
  • 1 tsp liquid smoke
  • 1 tsp smoked paprika
  • sea salt, to season
  • black pepper, to season

Instructions

  • Preheat oven to 200ºC. Soak the almonds in boiling water and stand for 10 minutes to soften. Drain the water, remove the skins from the almonds and set aside.
  • Place the capsicums and red chillies in a small roasting pan and drizzle with olive oil. Roast for 30 minutes or until the capsicum starts to brown. Add the cherry tomatoes to the pan and roast for a further 15 minutes. Remove from the oven and stand for 5-10 minutes to cool.
  • Peel the capsicum, remove the seeds and transfer the flesh to a food processor. Deseed the chillies depending on how spicy you want the sauce and transfer to the food processor. Add the remaining ingredients and blend until smooth. Taste and adjust seasoning as necessary.
  • Transfer to a serving bowl and garnish with a pinch of smoked paprika. Serve immediately or refrigerate until required.

Notes

Difficulty: Easy
Cost: $15
Course: Sauces
Cuisine: Spanish
Diet: Vegan, Vegetarian
Calories: 85.4kcal