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Le Chaudron recipe
Sauce sanglante poivron rôti
Bloody roasted pepper dip
⏱ 45 minServes 8Easy90 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
3red bell peppers
2tomatoes
2 clovesgarlic
4 tbspolive oil
1 tspmild chili powder
1 tspbalsamic vinegar
- 3 red bell peppers
- 2 tomatoes
- 2 cloves garlic
- 4 tbsp olive oil
- 1 tsp mild chili powder
- 1 tsp balsamic vinegar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 220 °C (425 °F) on convection and put the whole red bell peppers and tomatoes on the parchment-lined sheet.
- Roast about 30 minutes, turning halfway, until the pepper skins are blackened and blistered and the tomatoes soft.
- Put the hot peppers in a covered bowl for a few minutes to steam; this makes them much easier to peel.
- Peel and seed the peppers and tomatoes and put them in the bowl with the garlic (germ removed), mild chili, balsamic vinegar and olive oil.
- Blend thoroughly with an immersion blender until smooth, glossy and deep red, then adjust the salt and chili.
- Pour into a bowl, chill, and serve with breadsticks and vegetables for dipping.
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