Dips & Sauces/ Vegan

Red Pepper, Tomato and Chilli sauce

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My love of my spiralizer has put me in sauce mood as I play with sauces to pour over my pretty vegetable noodles and this sauce could not be more easier to make.  Roast the vegetables, blend them and voila!  It will keep for a week in the fridge too (I kept a jar for two weeks and it still tasted great.)

I’ve used this sauce on vegetable noodles, in a wrap and as a pizza base.  You could use it over some chicken or fish too.  Or perhaps add some vegetable stock and have it as a soup!?

2015-11-18 20.09.09

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1 Comment

  • Reply
    January 19, 2016 at 5:28 pm

    A lovely tasty recipe, dear Angela! Yummmm! So versatile to use!

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