Roasted Red Pepper and Chili Sauce

I am writing this up after making a small batch, as it has proved to be excellent, and I will certainly want to make this again!

I bought some of those small sweet red peppers from the market, and also had a couple of long sweet pointed red peppers in the fridge:

450g Red Peppers
1 tbsp olive oil
110g cooking apple, peeled and chopped.
110g red onion, peeled and chopped
6 home grown red hot chillis...or to taste, deseeded and chopped small
1 Large twig thyme + 1 large stem of parsley + 1 bayleaf + 10cm fresh tender rosemary + 1/2 tsp fresh green coriander seeds + 1/2 tsp whole black pepper corns + 3 allspice whole berries
300ml water

175cl cider vinegar
50g soft brown sugar
1/2 tsp salt
1 tsp cornflour


Roast the sweet peppers, drizzled with a little olive olive oil,  in a hot oven till the skin starts to char slightly, and the peppers are soft.  Remove from the oven, and cover with a baking tray to trap the steam.  As soon as they can the handled, remove the stalks, and seeds, and remove the stalks from thyme and rosemary.

Put all the above ingredients down to the water in a pan with a lid, and cook for 15 to 20 minutes on the top of the stove, till soft.  Remove the bay leaf, and the parsley stalk, and blitz till smooth.  It could be strained at this stage, but I like a little texture.

Add 150 cider vinegar and the soft brown sugar and salt, and cook for a further 25 to 30 minutes, stirring from time to time, with the lid off.  When it is reasonably thick...stir in the cornflour cut with the remainder of the vinegar, cook for a further 10 minutes stirring all the time.  Pot in small pots which have been sterilized.  Store in the fridge for use within three weeks or so, or freeze.  I am sure you could also store in a dark cupboard.