RECIPES FOR PEPPERS

RED PEPPER SAUCE

2 Large Organic Red Peppers
Extra Virgin Organic Olive Oil
1 Fresh Organic Lime, juice and zest
Sea Salt and Freshly Ground Black Pepper

Place the peppers under a hot grill until the skin blackens, continue turning until the whole pepper is black. Remove from the grill and place in a plastic bag to cool. Once cooled remove from the bag and peel of the skin and remove the seeds. Place the flesh in the food processer and whiz until smooth in texture, drizzle in olive oil to taste and to preferred texture. Season with salt and pepper and add lime juice and zest to taste.

This light refreshing sauce works well with vegetarian meals and fish and can be served either warm or cold. If heating up you may want to consider adding a drop of cream just prior to serving to make a softer richer sauce – other additions such as mushrooms and spinach can make this into a special addition to rice and lamb or just an unusual sauce for sausages (vegetarian or otherwise).

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PICNIC GRILLED PEPPERS

2 Yellow Peppers
2 Green Peppers
2 Red Peppers
Basil – a chopped handful to garnish
Capers and Black Olives (optional)

Grill and skin each Pepper as described in the recipe above and slice the flesh into long thin strips and mix together. Mix with vinaigrette and capers and olives (optional) to make an unusual picnic salad, garnish with basil shortly before serving. After marinading overnight in vinaigrette all you need is a big hunk of home made crusty bread and you have an unsual and simple summer meal.

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For more ideas also visit the recipes for Spinach

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