Roasted capsicum sauce
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.
½ medium, chopped
2 clove(s), chopped
Dried chilli flakes
Roasted capsicum, not in oil
1 tbs, leaves
1 x 3 second spray(s)
- 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.
- Transfer onion mixture to a food processor. Add roasted capsicum, thyme and ¼ cup (60ml) water and process until smooth.
- Season with salt and pepper and pulse to combine. Transfer to a container and refrigerate until ready to use.
This sauce can be stored in the fridge for up to 5 days or frozen in an airtight container for up to 3 months.