More Great Recipes: Savory Sauce

roasted capsicum sauce


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Member since 2011

Serves 400ml | Prep Time | Cook Time

Ingredients

2 large red capsicums
1 large onions, peeled and chopped
1 1/2 cups sugar
1 1/2 cup white vinegar
2 garlic cloves, peeled and crushed
2 teaspoons grated fresh green ginger
1 teaspoon salt


Remove seeds and core from capsicums, then cut in halves. place under a hot in grill until skin blisters and blackens. Wrap individually in cling wrap and leave for several minutes to sweat. Unwrap peel off skin and chop the flesh.


Combine capsicum and remaining ingredients in a saucepan. Bring to the boil, reduce heat and slowly for 40 minutes. Puree. Bring back to the boil and cook for 5 minutes more.


Pour into sterilised jars and seal immediately. Store in a cool, dry and dark place for up to 1 year.


Pairs Well With


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