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Name: Red pepper and kelp sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Tinned or Tomato Scraps 300g; Red Pepper 700g (prepped weight); Scotch Bonnet x 2 (de seeded); Red Chillies x 4 (de seeded); Burned Kelp Paste 60g; Olive Oil 130g; Katsuobushi Salt (to taste); Smoked Salt (to taste); Honey (to taste)

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INGREDIENTS

Tinned or Tomato Scraps 300g
Red Pepper 700g (prepped weight)
Scotch Bonnet x 2 (de seeded)
Red Chillies x 4 (de seeded)
Burned Kelp Paste 60g
Olive Oil 130g
Katsuobushi Salt (to taste)
Smoked Salt (to taste)
Honey (to taste)

INSTRUCTIONS

Blitz the raw tomato with the chillies, peppers until VERY smooth. Add to the pot with the oil and "fry" until split and deep caramelised but not burn to extract flavour.

Hand blend in the kelp paste and season with salt and honey to taste. The sauce should be tart earthy, spicy and slightly sweet

Pass through a chinois.

NOTES

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.