Alkaline Recipe: Red Pepper Sauce (Red Capsicum)
This is a quick, easy sauce that you can make in bulk to store – and it turns any simple veggie dish into a plate of deliciousness. You can literally use this on anything, and it not only adds a ton of flavour, but it also adds a heap of alkalinity and nourishment.
It takes no effort to make, and can be stored in the fridge for 14 days, or frozen for months.
Goes great on any veggies, as a salad dressing (cold), on pasta, as a pizza sauce – whatever you like! It’s an incredible sauce!
Red Pepper Sauce Recipe
Makes 3-4 Servings
- 2 large red bell peppers (capsicums)
- 1/2 brown onion, roughly chopped
- 1/2 cup filtered water
- 1/2 lemon, juiced
- 1/2 cup cashews
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1/2 cup fresh basil, chopped
- 1tsp coconut oil
- Himalayan salt, to taste
- Start by soaking the cashews in filtered water. If you have a powerful blender like a Vitamix, you can skip this step. If not, if you can soak for 2-3 hours this is best, but 30 mins will do, if you’re reading this as you’re cooking!
- Preheat an oven to 450 degrees (230 celsius) and line a sheet pan with parchment/baking paper. Place the whole peppers/capsicum on the pan and roast for 25 minutes until they are browned.
- While they are browning, gently fry the onion and garlic with the coconut oil, just for 3-4 minutes.
- Once the pepper is done, open them up and remove the stem and seeds, and put into the blender.
- Add all of the remaining ingredients and blend until smooth. Taste and add any additional salt or more chilli if you like.
- Serve! If storing, get it into an airtight container (lid off) and allow to cool, then pop the lid on and put into the fridge or freezer.
Enjoy, and leave me your comments below!