CookEat Recipe
Sweet Pepper and Corn Sauce
Fresh sweetcorn kernels and raw sweet pepper are blended with red onion into a thick vegetable sauce. A generous quantity of chipotle peppers in adobo gives it pronounced smoke and chilli heat.
Method
Steps
Step 1
Wash the fresh produce and use clean utensils. Unless specified below, vegetable weights refer to the prepared edible parts. Reserve 120 ml of the listed water for blending.
Step 2
Remove the sweet pepper stem, seeds and white ribs; dice the flesh. Use fresh sweetcorn kernels cut from the cob; weigh kernels only. Use canned chipotle peppers in adobo, drained of free sauce but with their clinging coating; weigh the drained peppers and mince. This makes a hot, smoky condiment. Peel and finely mince red onion. Use ground black pepper; measure before adding.
Step 3
Combine the prepared sweet pepper, corn, red onion, chipotle peppers in adobo, red wine vinegar, black pepper in a blender with all the olive oil. Add the 120 ml of blending water. Blend until evenly combined, stopping to scrape down the bowl.
Step 4
Transfer to a clean serving container and rest for 10 minutes. Serve promptly, or refrigerate in a shallow covered container at 4°C or below and use within 2 days. Keep total time at room temperature under 2 hours; stir before serving.
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