This is a really easy to make sauce that’s usable two ways – scoop out the pepper and garlic pulp to use as salsa, or drizzle the oil for flavor on fish, meats or salads. The more stuff you’ve got ready to go, the easier it is to deal with hungry players! My wife and I really love the piquant, smoky flavor, especially on last night’s grilled tuna belly.
- a double handful of red bell peppers
- a large head of garlic, peeled and chopped
- 2 tsp crushed black pepper
- 1-2 tsp chili powder
- 1-2 tsp whole cumin seeds
- 1 cup olive oil
I prefer to use whole cumin seeds for the brighter flavor.
Roast the bell peppers. You can do this over a gas flame, on a grill pan, or in an oven, whatever works for you. The point is to get the outside starting to char.
Remove the charred peppers from heat and put them in a bowl, then cover for 10 minutes or so. They’ll be easier to peel afterward, as the skins loosen while they steam under the cover. Peel, slice and de-seed.
Heat a tablespoon or so of olive oil in a saucepan. Add spices and stir-fry for half a minute, then add garlic. Add in the bell peppers when garlic is starting to turn golden. Add the rest of the olive oil and continue stir-frying for another two minutes.
Let the sauce cool, then whiz it in a blender. Or just leave the peppers as they are. Store in a bottle and refrigerate.