Yellow Pepper Sauce

• 4 yellow peppers
• 4 banana chillies (optional)
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 2 small shallots, roughly chopped
• 170 ml vegetable stock
• 50 ml white wine vinegar
• 1/2 tbsp sugar

1. Preheat oven to 200C/180C fan/gas 6
2. Place peppers and chillies on a baking tray and roast in the oven for 45 mins until skins are blackened.
3. Note: chillies will be quicker so check after 25 min.
4. Remove from oven and put into a plastic bag, causing peppers and chilli to sweat.
5. When cool enough to handle, peal of skins.
6. Slice peppers and chillies open, pick out and discard all seeds.
7. Cut out membrane with a knife.
8. Then roughly chop the yellow flesh.
9. Heat the olive oil in a pan.
10. When hot, fry the garlic and shallot.
11. After a few minutes... Add the chopped peppers and chillies and continue to fry, stirring to combine everything.
12. After a few minutes of frying, add the vegetable stock and bring to the boil.
13. Allow mixture to reduce a little.
14. Pour the contents of the pan into a blender and pulse blend to a smooth consistency.
15. Return the sauce to the pan, add vinegar and sugar and gently simmer.
16. Stir regularly to ensure that all ingredients are combined, reduce to a smooth sauce.
17. Bottle into sterile, warm bottles and seal.
18. Refrigerate after opening.

yellow peppers, banana chillies, olive oil, garlic, shallots, vegetable stock, white wine vinegar, sugar

Taken from cookpad.com/us/recipes/364408-yellow-pepper-sauce (may not work)