4 red peppers
fresh chopped garlic
80ml olive oil
a little sweetener
6 small spring onions/1 small onion
1/2 cup vegetable stock


Place the red peppers on a baking sheet and bake on 210° for approximately 50 minutes. When the tops are blackened turn the peppers to blacken the other side. Remove from the oven and immediately place each pepper in an individual little plastic bag making sure the bags are sealed at the top so the peppers can sweat. This makes it easier to peel them. Leave for a few minutes and then remove the peppers one by one and peel. Cut in half and discard of the seeds. Put some olive in a non stick pan. Add the onions and garlic and sauté on a low heat until the onion is soft. Add the peppers and cook for about ten minutes. Add the sweetener and mix. Add the stock to the mixture and reduce a little. Empty the mixture into a blender and blend until smooth. I added s little more olive oil after blending. Serve over zucchini noodles or Banting pasta and grate some pecorino over the top or over pan fried fish with toasted sunflower seeds.

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