red pepper sauce
So - 2/3rds of a huge jar of roasted red peppers. Opened. What to do?
Finely chopped an onion and about three cloves of garlic, and fried them off in olive oil, then added a slug of red wine and deglazed the pan. Sliced up the peppers and threw them in till they were warmed through thoroughly. Liquidised it in batches, then “cleaned” the goblet with about a glass of water and added it to the sauce; it made enough for at least two meals for us, and possibly three.
I cut up a thin leek into thin rings (we have just started a veg box again, so there might be interesting (or not :) posts re that soon). It went into a pan with some olive oil, and was fried until just caramelised. There were some chickpeas left over from the tagine, so I added them, some seasoning, and some torn basil leaves from the pot on the windowsill at the end. I could have taken some chilli, I think, but was really delicious eaten with fusilli pasta, and I shall freeze the rest of the sauce today. So nice we shall have it again, and possibly again after that.
Mirrored from Reactive Cooking.