Ingredients

Method

• 2 large red peppers
• 2 T extra virgin olive oil
• 1 t cumin seeds
• 2 T balsamic vinegar
• 2 T brown sugar
• 1 T dried chilli flakes
• 1 t Spanish smoked paprika
• Sea salt, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Wash the peppers, then rub with half the olive oil. Peel and quarter the onion and rub with the remaining olive oil. Bake for 12 minutes, or until the onion is soft and browned and the peppers are charred. Remove the peppers from the oven and place in a container covered with clingwrap to sweat for a few minutes.
2. Toast the cumin seeds in a dry pan until fragrant. Remove the peppers from the container, seed, peel and cut into chunks. Place in a bowl with the onion, cumin, balsamic vinegar, brown sugar, chilli flakes and paprika and blend with a stick blender until chunky. Season to taste. Serve lashings of the sauce with your favourite grilled fish (trout or tilapia) and a salad of fennel roasted with olive oil, and fresh cucumber, celery and microherbs.

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