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Roasted capsicum sauce

Roasted capsicum sauce

0
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
4
Difficulty
Easy
Served over chicken breast, or mixed in your favourite pasta dish, the possibilities with this versatile sauce are endless! Be sure to keep a batch in the freezer for a quick midweek dinner meal.

Ingredients

Red onion

½ medium, chopped

Garlic

2 clove(s), chopped

Dried chilli flakes

¼ tsp

Roasted capsicum, not in oil

350 g

Fresh thyme

1 tbs, leaves

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a medium non-stick frying pan with oil and heat over a medium heat. Cook onion and garlic, stirring, for 3-4 minutes or until light golden. Stir in chilli flakes and remove from heat.
  2. Transfer onion mixture to a food processor. Add roasted capsicum, thyme and ¼ cup (60ml) water and process until smooth.
  3. Season with salt and pepper and pulse to combine. Transfer to a container and refrigerate until ready to use.

Notes

This sauce can be stored in the fridge for up to 5 days or frozen in an airtight container for up to 3 months.

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