This Easy-to-Make Sweet Pepper Sauce is the Perfect Accompaniment to Meats and Grills and Comes Together in Under 30 Minutes
I love sweet chilli sauce. I mean, it just about goes with everything right?
Confession time – once upon a time, I would have sweet chilli sauce with just about any and everything. In my very biased opinion, sweet chilli sauce works wonders with most meat dishes. And even my veggie meatballs doesn’t escape a good dousing of the sauce, which just takes an amazing dish to stratospheric!
So when I decided a few days ago, that I needed a little mshikaki in my life, I didn’t have to spend too much time thinking what my accompanying sauce would be for the meatballs. Only one slight hiccup… Le Hub had been having heartburn all day and we feared jalapeño peppers might aggravate the condition. Dang! Time to put my thinking cap on. As I walked around the fresh produce aisle in the supermarket, these luscious red bell peppers caught my eye, and the idea for the sweet pepper sauce was born. Instead of using traditional jalapeños or fresno peppers, I would substitute with sweet bell peppers.
I only made a little bit to experiment and woohoo.. I got a seal of approval from the kids who can be fussy with food. And the good news is, since it is so easy to make and takes less than 30 minutes to whip up, I’m going to be batch making these again next weekend.
Drizzle a tablespoon of extra virgin olive oil over the chopped vegetables (onions, garlic, bell peppers). Transfer to an oven-proof dish or tray lined with parchment paper.
Preheat oven to 180 degrees (fan-assisted) or 200 degrees. When hot, roast vegetables for 10 minutes.
Transfer to a blender, add the tomato sauce and water, and blend to a puree.
Empty contents of blender into a saucepan. Add the sugar, rice vinegar, fish sauce and salt and bring to a boil over medium to high heat. Boil for one minute then reduce the heat to medium and simmer until the sauce thickens. This should take about 3 - 4 minutes.
Combine the cornstarch and water, whisk to mix thoroughly, then add to the saucepan to thicken the sauce further.
Let cool completely before storing in a glass jar and refrigerate
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Sweet Pepper Sauce
Amount Per Serving
Calories 87Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Total Carbohydrates 13g4%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.