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