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{ finger lickin’ } red pepper sauce…

See that piece of meat on the left? It’s about to be BBQ’d like meat has never been grilled before. And that jar on the right? Well that’s my little secret. It’s one of the most versatile things you’ll find in my fridge and it tastes good with pretty much everything. 
It’s so incredibly easy to make that you don’t really need a recipe, although I will let you in on the tricks that make it so good. 
Take a couple of big red bell peppers (UK peeps, I don’t find that supermarket ones do the trick here, so I buy them from my local Italian deli where they are dark ruby red and HUGE) and instead of blackening the skins on the gas ring or under a grill, put them on a tray in a scorching hot oven and roast until the skins are blackened and the peppers have collapsed. Remove from the oven and transfer to a heatproof dish, pour on any juices from the pan and cover the dish with clingfilm.
Once they’re cool enough to handle, slip the skins from the peppers and discard along with the seeds. Put the peppers into a blender, along with a good glug of olive oil and some salt and pepper, and blitz until smooth. I like to add a clove or two of raw garlic as I’m a garlic fiend and love the heat it gives it, but you can leave this out if you don’t fancy it. And that’s it. Simples.
Pop it in a a jar in the fridge and you’re good to go. In the pic above, I’ve mixed a few tablespoons with some chopped anchovies and more garlic and smothered a half shoulder of lamb with it. Once it’s comes of the grill, I’ll serve it with more of the pepper sauce, a broad bean salad and some crunchy fried potatoes. And a chilled glass of white wine. Bliss.
So, what else do I use it for:
It’s great with steak and a salad.
It’s great thinned with some oil and vinegar to make a salad dressing.
Stirred into an omelet just before it sets in the pan.
Top a dish of chunky hummous with a couple of tablespoons of the sauce before serving as a dip.
Stir into pasta and top with parmesan shavings and rocket.
Serve with grilled fish or vegetables…
…and so on and so forth. Yummy…
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