Goes-on-everything roasted red capsicum sauce

Use on everything from sandwiches, pasta and potatoes, to meat, tacos, burgers and chips.

Credit: Mary Makes It Easy

• makes

  1.5 cups

• prep

  10 minutes

• difficulty

  Easy

Ingredients

• 1½ cups (about a 340 ml jar) roasted red capsicum (peppers), drained
• ¼ cup roughly chopped almonds, toasted
• 1½ tbsp roughly chopped oil-packed sundried tomatoes
• 2 garlic cloves, roughly chopped
• 1 small handful flat leaf parsley, roughly chopped
• 1 lemon, zested and juiced
• ¼ tsp smoked paprika
• 45–75 ml extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions

1. In the bowl of a food processor or a high speed blender, combine the roasted red peppers, almonds, sundried tomatoes, garlic, parsley, lemon zest, lemon juice and smoked paprika. Pulse a few times to chop and mix.
2. Add in 3 tablespoons of oil and blend into a smooth sauce, adding more oil if needed. Taste and season with salt and pepper and a bit more lemon juice, if needed. Store in the fridge for up to 1 week.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.