Roasted Red Pepper and Pimenton Sauce

Serves: 4

Recipe Type:

Main Courses

Kitchen-to-Table:
Heat Rating:

Mild

Good Using:

Ingredients

  • Black Peppercorns (to taste)
  • Creme Fraiche (2-3 tbsp)
  • Extra Virgin Olive Oil (1-2 tbsp)
  • Pimenton (2 tsp)
  • Red Peppers (4)
  • Sea Salt (to taste)
  • Tomatoes (2 large)

Method

1) Heat the oven to 200C/400F/Gas Mark 6. Roast the peppers and tomatoes on a baking tray for 20 to 30 minutes until the peppers have blackened and tomatoes cooked.

2) Put the peppers in a paper bag for ten minutes then peel, core and de-seed.

3) Skin the tomatoes and put in blender with peppers, olive oil and pimenton. Blend to a smooth puree.

4) Put in saucepan, add the creme fraiche, season and gently heat through. Serve.

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