Roasted Capsicum and Tomato Sauce

I love capsicums (bell pepper), I can eat them sauteed or baked or cooked or roasted or even raw! By now you must have known I use capsicums a lot in my cooking. Be it salads, pastas or sides, capsicums are always my first choice. High on vitamin C and vitamin A, rich in antioxidant properties, low in fats and of course the tangy peppery taste, you have many reasons to eat them. Now about this sauce, I tried this sauce twice, one as a pasta sauce, and secondly as a dip with a cottage cheese recipe. it was appreciated both ways :).  So I thought why not to share it with all! It has almonds, sun-dried tomatoes(which gives this sauce a nice tangy flavour) and herbs too. Homemade food is always best-fresh, good to taste and healthy! So try this versatile sauce and cook the natural way!! Hope you like it!!

You need

6 medium sized capsicums

1/2 cup sun-dried tomatoes (sun-dried tomatoes at HOME)

1/3 cup almonds

handful of coriander leaves

1/4 cup white vinegar (or less)

1 tablespoon lemon juice

2 green chillies

salt to taste

Method

1. Soak sun-dried tomatoes and almonds in warm water for 15-20 minutes. Later discard the water.

2. Roast capsicums directly on fire till the skin turns black. Remove the skin, deseed and roughly cut the capsicums.

3. Remove the skin of almonds as well.

4. Now blend together capsicums, tomatoes, almonds, coriander leaves, vinegar, lemon juice, green chillies and salt. 

Your sauce is ready, use it your way!

Makes 100g (approx)