Roasted pepper and chilli sauce

Roasted pepper and chilli sauce

By
From
How I cook
Serves
4-6
Photographer
Jason Lowe

I can’t claim this sauce as my own. It was invented by my friend Kenny who worked with me in the kitchen at Petersham for a couple of years, before moving to Texas to open his own restaurant there. The sauce is mellow and sweet and works beautifully with the sweetness of lobster.

Ingredients

Quantity Ingredient
2 red peppers
1 red chilli
sea salt
200ml mild-tasting extra virgin olive oil

Method

  1. Preheat your grill to its highest setting. Grill the red peppers, turning as necessary, until the skins are blackened and blistered. Transfer to a bowl and cover tightly with cling film to seal – the trapped steam will help lift the skins and make the peppers much easier to peel.
  2. Grill the chilli in the same way – it will char and blister much more quickly, so watch carefully. Add to the red peppers and re-cover the bowl.
  3. Once cool, peel the skin off the red peppers and chilli, then cut open and discard the membrane and seeds.
  4. Now, using a pestle and mortar, pound the pepper and chilli flesh with a good pinch of salt to a purée. Gradually add the extra virgin olive oil and stir well to combine. Taste and adjust the seasoning, adding a little more salt if necessary.
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