Ingredients
Sauce
- 5 Capsicum, red, Cut in half and deseeded
- 10 g garlic infused olive oil
- 10 g onion infused olive oil
- 5 g ginger, crushed or thinly sliced
- 5 g paprika
- 50 g shallots, green tops only, roughly chopped
- 50 g Maple syrup
- 10 g white wine vinegar
- 1 tomato, large
- salt &pepper, to taste
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat the oven to 180 degrees
Place capsicums skin side up on baking tray
Bake for 20 minutes, or until skins start to go black
Let cool, then remove skins. Keep flesh and juice aside.
Add oils, ginger, paprika & shallots to bowl. Cook for 5 minutes at 100 and speed 2.
Add remaining ingredients and cook for 15 minutes at 100 and speed 2. Replace MC with basket.
Replace basket with MC, puree by turning speed slowly to 10 for 30 seconds. (if you prefer a chunkier sauce only go up to speed 7 for a smaller amount of time)
Once cooled store in glass or tupperware sauce bottles. It will keep for about 2 weeks.
Roast Capsicums
Sauce
Tip
This sauce can be used as a Pizza Sauce, Salsa, Pasta Sauce or just as sauce!
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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