Pepper sauce

60 min
Suitable for vegans
Temperature: Hot
Cuisine type: Vegan cuisine
Additional culinary preparation: Sauces
Seasonal period: All year
Allergens:
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Bell pepper 0.25 kg
Olive oil 0.025 l
Onion 0.25 kg
Garlic, bulb 0.75 ud
Vegetable stock 0.75 l
Table salt 2.5 g
Plain flour 0.038 kg
See Recipe
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.225 ud
Parsley 0.001 g
Water 0.75 l
Elaboration
  • Make a vegetable stock.
  • Fillet the garlic. 
  • Cut the onion into brunoise.
  • Strain the red bell peppers.
  • Sauté the onion in oil with the garlic. Add the peppers, gently fry  and add the flour. Once well mixed, soak with the veritable stock and let it boil. 
  • Blend the sauce so that it  becomes as smooth as possible.  
  • Season with salt and sugar if needed. 
Nutritional information (1 portion)
Energy
108.92
kcal
Carbohydrates
11.99
g
Proteins
2.33
g
Lipids
5.38
g
Sugars 2.39 g
Salt (Sodium) 220.38 mg
Folic acid 25.76 ug
Vitamin C 32.68 g
Vitamin A 436.15 ug
Zinc 0.2 mg
Iron 1.47 mg
Calcium 97.52 mg
Cholesterol 0.03 mg
Polyunsaturated fatty acids 0.55 g
Monounsaturated fatty acids 3.97 g
Saturates 0.72 g
Fiber 2.21 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.