Capsicum Sauce

I am constantly asked for the recipe for the Capsicum Sauce that we serve with the ricotta fritters, so here it is! Cheers Lyndall


  • 2 large red capsicums
  • 1 cup of white vinegar
  • 1 cup of white sugar


Roughly chop the capsicum removing seeds and stalk.

Place all ingredients into a saucepan and bring to the boil, then simmer until capsicum soft and the liquid has reduced. This should take approximately 20 minutes.

Using a stick blender, blend until it is a smooth consistency. If using a stand blender wait till it cools before blending.

Use as a dipping sauce immediately or bottle and store in the fridge for 4 to 6 weeks.


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