Capsicum, garlic and anchovy sauce
What Australians call capsicums, Americans call sweet peppers. The botanical name comes from the Latin capsa, meaning case or box, and it describes its shape perfectly. In fact, the capsicum is a ready-made pouch, perfect for stuffing.
Photo: Natalie Boog
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- 5-6 red capsicums
- 10 cloves of unpeeled garlic
- extra virgin olive oil
- 1 tsp of cumin seeds
- 1 tbsp of paprika
- 1/2 tsp each of peppercorns and sea salt
- 3 anchovy fillets
- 1 tbsp of lemon juice
To make about half a litre of sauce, wash 5-6 red capsicums and place in a baking dish. Add 10 cloves of unpeeled garlic, sprinkle with extra virgin olive oil and place in a preheated oven at 240C for 15-20 minutes until the skins blister. Remove and cool the capsicums in a plastic bag; it will make them easier to peel.
Once peeled and seeded, place them in a food processor. Peel the garlic and add to the capsicums. Toast 1 tsp of cumin seeds in a pan until they start popping. Put them in a mortar with 1 tbsp of paprika and a 1/2 tsp each of peppercorns and sea salt and grind until fine. Place in the food processor with the capsicum and garlic and add 3 anchovy fillets, 5 tbsp of olive oil and 1 tbsp of lemon juice. Blend until smooth, adding more salt if necessary.
Serve with grilled vegetables, grilled or roast lamb or use instead of butter on sandwiches.