We,the kids and me, are huge fans of pasta. When we have a pasta night, I try to feed the kids and the blog! The red bell pepper that is almost always found in the fridge was getting used in all other dishes other than this one,since I always buy them just to make this sauce!
So one fine day ,[or should I say,night] ,when we decided that it was going to be pasta for dinner, I made this sauce. The kids ate it without complaint thinking it was tomato based,as they are huge fans of tomato sauce in pasta.
And it goes without saying that this is one of favorite sauces now and the one that I make quite often these days…
This is my 4th post under ‘Condiments from around the globe’ in the Blogging Marathon #56,Week #3, themed- The Buffet On Table…
Makes around- 1 1/2 cups of pasta sauce [Depending on how much water you add while grinding/ cooking]
Red bell pepper- 1 large
Red chili powder- 1 teaspoon
Dried oregano – 1/2 teaspoon
Oil to brush the bell pepper
Soak the almonds in hot water for half an hour or so. Once it is soaked up, you can peel the skin off easily. Discard the skin and keep aside the blanched almonds.
Remove the top part of the bell pepper along with the seeds. Brush oil all over and roast on an open flame till the skin starts charring and gets big black patches.Transfer to a plate and scrape of the black portions and chop.
Take the chopped roasted bell pepper, almonds, garlic and chopped tomato in a blender jar and grind to a smooth paste, adding a little water if the mixture is too thick.
Heat oil in a pan and add the paste, red chili powder and oregano.Cook on medium flame for 8-10 minutes till the sauce thickens.If it is too thick,there are chances that the sauce will burn.So you can add a little water if needed.
Use in a pasta dish or store in the fridge/ freezer till required.
Take a look at all that was served so far on The Buffet On Table…