capsicum sweet chilli sauce

I wanted to make this chilli sauce, but then realised I didn’t have enough vinegar, and also wanted to use up the eight long capsicums I had, (bull horn’s.) So I fiddled a bit, a little tweak, a whispered please let it work and hey presto… capsicum chilli sauce. I think I actually like this one even more than the other as it’s a little less sweet, leaves the taste of the capsicums and still gives a dish the kick I want it to.

Capsicum Chilli Sauce

8 long thin capsicums

100g small hot chillis

2 cups sugar

1 1/2 cups white vinegar

5 cloves garlic

2 tsp salt

black pepper

2 good slurps of balsamic vinegar

In a food processor, blitz the capsicum, chilli, garlic and ginger. In a pot add add the remaining ingredients, add chilli combination and bring to a rolling boil. Keep at the same temperature, stirring until sauce thickens. Poor in to sterilised glass jars/ bottles or in to a clean jar and store in the fridge.

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pepperonata- Frugal Friday



The first time The Monkeys saw yellow capsicum, they raised a skeptical eyebrow or two. Even after my assurance that yes, it was still a capsicum, yellow it may be.

Capsicums are red or green mama

Yes, but they are also yellow.

Now come on, eat it.

A tentative bite, eyebrows still cocked…

It is capsicum!  They happily declared.

(Saying that, they wouldn’t touch this dish, they like their vegetables on the raw side.)

Pepperonata

A couple of good slurps of wonderful local olive oil

as much diced seasonal garlic as you fancy

and sliced capsicum

cook it through for a few minutes, and then pop a lid on and wilt it down until it becomes soft. Salt to taste and serve with some crusty bread, and perhaps a little chorizo, (the chorizo alway wins points with The Monkeys and Mr Chocolate.)