What we call peppers are known in other places in the world as capsicums. They belong to the nightshade family which includes potatoes, eggplants and tomatoes. It is no wonder that red peppers and tomatoes go so well together. Here I decided to only use capsicums to make my roasted red pepper sauce.
I am red hot angry at the moment which is a perfect segue into today’s recipe for roasted red pepper sauce. I am loathe to use the word hate as it has such strong connotations. But I really hate being blamed for something I did not do. The most recent incidence has to do with light bulbs. I was accused of buying light bulbs that blew. Now, the first issue here is that light bulbs blow. If they didn’t, how on earth would the manufacturer make money? And, it is all related to how much you spend. We have very expensive LED bulbs at home and they last a year. Basically the cost per use works out the same as an ordinary bulb. The only difference is the wattage is lower and therefore our electricity bill is as well. But, I did not buy the bulbs.
Today’s inspiration ♥ Recipe For Roasted Red Pepper Sauce ♥ can be found on Lavender and Lime Click To Tweet
The person who sent me the message bought them! And it made me so cross as this is the ongoing theme. I am accused constantly for all sorts of issues. The latest one had me shaking so badly at my desk that I had to reach for the rescue remedy. Frankly I would have rather reached for a bowl of this pasta as it was so comforting, and super easy to make. As for the situation with the light bulbs I have to let it go. It could ruin my entire day thinking about it and that is really not worth it. Just venting here on my blog works wonders. It helps me a lot to write it all down. Does it help you to write down your feelings and vent?
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- 2 large red peppers
- 5mls black cumin seeds
- 10mls olive oil
- 1 small red onion, peeled and sliced
- 2 cloves garlic, sliced
- Salt and freshly ground black pepper to season
- 5mls lemon juice
- Place your red peppers into an ovenproof dish and put under the grill for 50 minutes
- Turn every 10 minutes to cook evenly
- Put the cooked peppers into a bowl and cover with cling film
- Set aside to cool, and then peel, remove the pips and cut into slices
- Lightly toast the cumin seeds in a dry frying pan
- Heat the oil in the frying pan with the cumin seeds, over a medium temperature
- Sauté the onions and garlic until soft, seasoning generously
- Set aside to cool
- Place all of the cooked ingredients together with the lemon juice into a blender
- Blitz until smooth (or as smooth as you want it) and adjust the seasoning
- Serve on top of pasta with gremolata to garnish
Inspiration published on Lavender and Lime January 9:
- 2014 – Barbecue Grilled Camembert
- 2013 – Moving From WordPress.com To WordPress.org
- 2012 – Cooking With Alvin Quah