Roast Capsicum Sauce
January 27, 2015
We left last Summer’s capsicum plants in the vegetable garden over Winter, they looked like dead sticks in the ground but thanks to some extra space I decided to monitor them and see if they would survive. I was curious about the impact on the fruit the following season. Once the following Summer came around the plants sprouted new leaves and growth and in no time had copious amounts of fruit on them, much more than the previous Summer crop and much sooner.
I am not sure how many years running the plants can be left in the ground over the Winter period like this but we do a similar thing with our Chilli plants and have one that has been going for more than 5 years now. Given that chilli and capsicum are part of the same family, I will leave them in again this year to see how they go next Summer. You can find my tips for growing capsicum here. Our Winter is moderate so the plants were fine, I do not recommend trying this if you experience harsh Winters where you live.
I made recipe for roast capsicum sauce from green peppers, however, you could use red peppers if you wish. It is a very simple recipe, a lovely way to use excess garden produce and create a versatile condiment the whole family will enjoy. Roasting the vegetables first adds a depth of flavor to the sauce. We have been enjoying this sauce on pizza bases, with homemade pasties and generally instead of store purchased tomato sauce.
This sauce is quite thick so you may wish to add more water to the recipe if you wish to make it stretch further and to thin it out more.
*As with any food that is stored for a period of time check for any signs of spoilage prior to eating and discard immediately if required.
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