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Bell Pepper Sauce

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Bell Pepper Sauce

The perfect bell pepper sauce recipe with a picture and simple step-by-step instructions.

  • 3 Pc. Paprika
  • 3 Pc. Tomatoes
  • 2 Pc. Green peppers
  • 2 tbsp Tomato paste
  • 2 Pc. Dried tomatoes in oil
  • 2 Pc. Clarified butter
  • 1 shot Red wine
  • 1 tbsp Sifted powdered sugar
  • 1 tsp Chilli flakes
  1. Fry the tomato pulp in clarified butter until dark. Add the dried tomatoes cut into small cubes, fry briefly, dust with powdered sugar, caramelize a little. At reduced heat, add the paprika, chili peppers and chilli flakes cut into fine rings and sauté for about 10 minutes. Deglaze with red wine and add the finely chopped tomatoes. Let the sugo simmer gently for about an hour over a low heat.
  2. Pour the sugo into boiled, hot preserving jars and close tightly. It stays in the refrigerator for several weeks and tastes best with pasta and wok dishes.
Dinner
European
bell pepper sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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