Bell pepper sauce

 Bell pepper sauce

Bell pepper sauce is a quick and easy recipe for making a tasty condiment for pasta dishes and croutons. Make it in the summer, when peppers are in season for maximum flavor. 

INGREDIENTS

• 2 large red peppers
• 2 garlic cloves
• 2 tablespoons white vinegar
• 3 tablespoons extra-virgin olive oil
• salt

Bell pepper sauce is a quick and easy passepartout condiment, ideal for spreading on croutons, canapés and bruschetta or for dressing pasta dishes.

Make it during the summer, when the peppers are fresh, so as to get the best taste: this sauce is rightfully included in our best of Jams, preserves, fruit in syrup and sauces: the best 38 recipes to prepare in summer.

Just a few steps are needed to obtain a tasty and velvety cream: first blanch the peppers, so that they can be peeled and easily blended with an immersion blender. Then add vinegar, garlic and oil and you're done! 

Preparing the bell pepper sauce is quick and easy. In a small saucepan, pour the vinegar, add the minced garlic and let it steep for a few minutes. Blanch the peppers in salted water, peel them and remove the seeds and filaments.

Blend the peppers to a smooth consistency. At this point add the white vinegar using a sieve, so that it retains the pieces of garlic. Emulsify the mixture with the oil. The bell pepper sauce is ready.