Red Capsicum and Chilli Sauce
Author: Julia McPhee
Recipe type: Sauce
Cuisine: Low Carb
I have refrained from adding extra flavours to this sauce. The original recipe included ½ cup sugar, however it is naturally sweet and has a delicate flavour. Choose your own added flavours.
- 2 Red capsicum
- 1 Red chilli (large)
- Add capsicum and chilli to a pot of boiling water and boil until the skin starts to come away from the body of the capsicum (around 10 mins). Note that this will occur much faster in the chilli so keep an eye on the pot and remove the chilli when ready.
- Remove from pot and allow to cool. Peel skin and remove seeds from capsicum and chilli. Place flesh in a blender. Blend until smooth. Store in the fridge and use as a dressing, or added flavour to Garlic Aioli, and other low carb casseroles and curries.