Baked Pepper Sauce Ingredients
For 1 serving:
- Vegetable oil 6 tablespoons
- Parsley 2-3 branches
- Sugar 1 tablespoon
- Wine vinegar 2 tablespoons
- Pure distilled water 2-3 tablespoons
- Tomato paste 2 tablespoons
- Garlic 2-3 prongs
- Bulgarian red pepper 2 pieces
- Salt to taste
- Ground black pepper to taste
- Ground allspice to taste
- Dried ground chilli to taste
- Main ingredients: Pepper, Garlic
- Serving 1 serving
- World cuisineArab cuisine
Inventory:Oven, Paper kitchen towels, Nonstick aluminum baking tray, Kitchen tongs, Kitchen towel, Deep bowl, Refrigerator, Blender, Tablespoon, Wooden kitchen spatula, Lid pan, Sterilized half liter can, Sterilized metal screw lid, Sauce boat
Preparation of baked pepper sauce:
Step 1: bake pepper.First of all, preheat the oven up to 175 degrees Celsius. Then we take the right amount of red pepper salad, if it is with green and yellow spots, it’s not scary. It will not affect the taste and aroma of the finished sauce! We put the pepper in the sink and wash it under cold running water from various kinds of contaminants. Then we dry the vegetables with paper kitchen towels from excess moisture and lay the peppercorns on a non-stick aluminum pan. We check whether the oven has warmed up to the desired temperature and only after that we send the baking sheet into it, setting the container on the middle rack. In 20 minutes peppers baked with 1 hand, open the oven and with the help of kitchen tongs turn them over to the other side. Continue to bake pepper until fully cooked for another 10 - 11 minutes or until they wrinkle a little and blacken slightly. Be careful and watch the cooking of vegetables, the main thing is that the pepper does not burn!
Step 2: peel the peppers.When the vegetables in the oven reach full readiness, remove the pan from it, holding it with a kitchen towel. Let the peppers cool to room temperature. And during this time we prepare all the other important ingredients, peel the garlic cloves, rinse the parsley branches under cold running water and shake the excess liquid over the sink. We also put on the kitchen table the products necessary for making the sauce. After the cooled pepper, remove the stalk. We gutted it from the seeds and remove the thin skin. Then put the aromatic pulp in a deep bowl. After baking and cleaning, the vegetable juice will remain on the baking sheet, do not pour it out, just pour it into a deep bowl or a liter jar and put it in the refrigerator, a wonderful broth for vegetable soup will come out of this aromatic liquid.
Step 3: prepare the sauce.Now in a clean and dry blender bowl we put peeled peppers, add parsley stalks, garlic cloves, the right amount of sugar, tomato paste and a little salt to it. Mix all the ingredients until smooth for 1 - 2 minutesby turning on the kitchen appliance at the highest speed. Then turn on the stove to a medium level and put on it a frying pan with 6 tablespoons of vegetable oil. When the fat is slightly warmed up, we transfer the chopped ingredients into it, helping ourselves with a tablespoon. Add to container 2 - 3 tablespoons of pure distilled water and, stirring the vegetable mass with a wooden kitchen spatula, simmer it for 5 minutes, if you want a thinner sauce or 7 to 10 minutes if we want to get a thick sauce. In 2 - 3 minutes until the flavor mixture is completely ready, add to the pan all the spices indicated in the ingredients to taste. Re-mix the sauce with a kitchen spatula, turn off the stove, cover the pan with a lid and let the spicy mass cool to room temperature. After a while we season the cooled sauce 2 tablespoons of balsamic vinegar, transfer it to a sterilized half-liter jar, close the container with a sterilized metal lid and send it to the refrigerator until it cools completely.
Step 4: serve the baked pepper sauce.Baked pepper sauce is served chilled in a gravy boat. It can be savored with croutons, with any meat dishes, used as a dressing for sandwiches, soups, for baking pizza, added to marinades and vegetable salads. This mix of spices and vegetables blends perfectly with boiled pasta, rice and cereals. In general, from this perfect mass of red you can cook 1000 dishes, it all depends on your imagination. Well, with crackers and toasts, he simply has no price! The taste of the sauce is spicy, slightly spicy, with a slight acidity and a pronounced aroma of sweet bell pepper. Enjoy it! Enjoy your meal!
- - This type of sauce can be preserved for the winter.
- - The set of spices in this recipe can be supplemented with coriander, dried basil, sage, cayenne pepper, nutmeg and many other spices.
- - Sometimes juniper berries and pre-chopped walnuts are added to this kind of sauce.
- - Balsamic vinegar can be replaced with ordinary apple cider vinegar, this ingredient will slightly change the taste, but also add its own flavor to the sauce.