Preparation time
10min
Total time
45min
Portion
--
--
Level
easy
Ingredients
Yellow Pepper Sauce
- 2 spring onion, scallion
- 1 pepper, lem, yellow bell pepper
- 2 garlic, cloves
- 1 jalapeño chilli
- 3 tbsp olive oil
- 2 tbsp vinegar, white
- 1 tbsp lime juice
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 to taste cayenne pepper
- to taste salt
- to taste pepper, ground
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- DIRECTIONS
Preheat grill to high.
Place pepper on grate and grill until black on all sides, 4-6 minutes per side.
Transfer to a plate and let cool.
Scrape off the burnt skin. It's okay if you don't get all of it.
Stem and seed the pepper, and cut into 1" pieces.
Place pieces in a food processor or blender.
Add all remaining ingredients.
Puree to a smooth paste.
You should be able to pour the sauce. If it is too thick to pour, mix in a little water.
Serve at room temperature.
Can be stored, covered and refrigerated, for up to 1 week.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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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