Red Pepper Sauce

 

2 red bell peppers, seeded, de-ribbed and coarsely chopped
1 clove garlic
1 tablespoon red wine vinegar
1/2 cup (4 fl oz / 125 ml) olive oil
Salt & freshly ground pepper

Put the bell pepper pieces in a food processor fitted with a metal cutting blade. Add the garlic and vinegar and process until smooth. Plus the puree in a small saucepan over high heat and bring to a boil, stirring until the liquid evaporates, about 1-2 minutes. Add the olive oil and simmer for 1 minute. Season with salt & pepper.

Makes about 1 cup (8 fl oz / 250 ml)

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