CookEat Recipe
Courgette and Pepper Sauce with Mint
Raw courgette and sweet bell pepper are blended with mint into a thin, sharply acidic condiment. Lemon juice, balsamic vinegar and red wine vinegar provide most of the flavour, with a small amount of olive oil.
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
Trim the fresh courgette and grate finely. Use fresh sweet bell pepper, not peppercorns; remove the stem, seeds and white ribs, then dice. Weigh the lemon as whole fruit before cutting. Squeeze and strain out the seeds; use all the extracted juice, not the peel or white pith. Wash, dry and finely chop mint; discard coarse stems. Use ground black pepper; measure before adding.
Step 3
Combine the prepared courgette, sweet pepper, mint, balsamic vinegar, red wine vinegar, black pepper, lemon juice 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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