Sweet Pepper Sauce

This Easy-to-Make Sweet Pepper Sauce is the Perfect Accompaniment to Meats and Grills and Comes Together in Under 30 Minutes

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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.

And you should too!

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Sweet Pepper Sauce

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Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Servings	Prep Time
4 servings	15 minutes

Cook Time

20 minutes

Servings Prep Time 4 servings 15 minutes

Cook Time 20 minutes

Sweet Pepper Sauce Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan Servings Prep Time 4 servings 15 minutes Cook Time 20 minutes Servings Prep Time 4 servings 15 minutes Cook Time 20 minutes

Ingredients

• 2 red bell pepper approx. 100g, roughly chopped
• 1 onion approx. 80g, roughly chopped
• 100 ml tomato passata
• 2 cloves garlic
• 200 ml water
• 3 tbsp cane sugar
• 4 tbsp rice vinegar
• 2 tbsp fish sauce
• 1 tsp cornstarch mixed with 1 tbsp of water
• 1 tbsp olive oil extra virgin

Units:MetricUS Imperial

Instructions

1. 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.
2. Preheat oven to 180 degrees (fan-assisted) or 200 degrees. When hot, roast vegetables for 10 minutes.
3. Transfer to a blender, add the tomato sauce and water, and blend to a puree.
4. 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.
5. Combine the cornstarch and water, whisk to mix thoroughly, then add to the saucepan to thicken the sauce further.
6. Let cool completely before storing in a glass jar and refrigerate

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Emem

 

Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.