This is extra easy and can be used for anything. The same process can be used to make a mild chilli sauce using a large sweet red chilli without the capsicum. Serve over grilled lean lamb, steak and homemade burgers.
Seed the chilli and soak in hot water for five minutes.
While the chilli is soaking roast the whole capsicum under the grill until it is black and blistered. Set aside to cool before peeling. Blend the capsicum, chilli and garlic in a food processor. While the processor is still running add the lemon juice and olive oil and process until smooth. Store in the fridge for up to 5 days.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch, Sauce/Condiment | |
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| Nutritional Information - Per Serve | |
| Kj | 386 kj |
| Calories | 92 kcal |
| Fat | 9.2 g |
| Saturated Fat | 1.3 g |
| Total Carbohydrate | 1.5 g |
| Total Protein | 0.7 g |
| Fibre | 0.7 g |
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