Roasted Red Pepper Sauce

Play around with it and you will find uses for it as a canapé or mix it with some sour cream and serve as a cold dip. The possibilities are endless.

Instructions

• Slice the capsicum (peppers) into strips.
• Sauté the capsicum strips and garlic in a little olive oil on high heat for about 3 minutes, being careful not to burn the garlic.
• Add the wine and reduce slightly.
• Add the brown sugar, paprika and vinegar and reduce to a simmer.
• Simmer for 5 minutes.
• Pour the contents of the pan into a food processor and process for 1 minute, until a thickish consistency.
• If it is too thin return it to the stove after processing and reduce a further few minutes.
• The capsicum sauce is now complete and can be kept in the refrigerator in an airtight container for up to 5 days.