Red Pepper Rouille (Roasted Pepper Sauce) is one of those condiments that turns into whatever you need it to be. It works beautifully as a dip for shrimp or seared scallops, and it’s just as good spooned over fried eggs or used as a spread on sandwiches. The flavour is bright, smoky, and a little tangy, simple enough to pair with almost anything, but bold enough to make even the plainest dish feel special.
Ingredients
- 2 roasted red (piquillo) peppers
- 10-12 pitted kalamata olives
- 1-2 tbsp capers
- 1 large clove garlic peeled
- 2 tbsp anchovy paste
- 3 tbsp tomato paste
- 1/3 cup extra virgin olive oil
- 2 tbsp water to thin the ingredients
Instructions
- Gather all ingredients before starting the recipe.
- Add 2 roasted red (piquillo) peppers, 10-12 pitted kalamata olives, 1-2 tbsp capers, 1 large clove garlic, 2 tbsp anchovy paste and 3 tbsp tomato paste to an immersion blender bowl, or a food processor.
- Add 2 tbsp water and process for a few minutes, slowly adding 1/3 cup extra virgin olive oil and process until you get a smooth paste. Set aside until ready to use.
