The yogurt and bell pepper sauce is an enticing and aromatic preparation that accompanies meats, fish, fried foods, and sandwiches; furthermore, it can be used to dress rice and pasta. It’s a very, very easy, quick, and truly delicious recipe, made with very little fat and salt. The yogurt and bell pepper sauce contains no eggs, no gluten, and can also be prepared with lactose-free yogurt (Greek or plain natural). This delightful sauce can also be made with pre-cooked peppers left over from previous recipes.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 5.3 oz bell peppers
- 5.3 oz Greek yogurt 0% fat
- 1 pinch oregano
- 1 tsp extra virgin olive oil
- 1 pinch fine salt
- 1 tsp balsamic vinegar (recommended)
Steps
Bring water to a boil in a small saucepan.
Meanwhile, wash and cut the bell peppers in half (I used horn peppers) and remove seeds and white filaments.
As soon as the water boils, add the peppers and the teaspoon of balsamic vinegar (I recommend balsamic as it gives a delightful and very pleasant flavor and aroma to the final preparation, unlike wine or apple vinegars which would make the sauce too acidic).
Cover the saucepan and let it cook for only three minutes, on high heat; then drain them thoroughly and let them cool for 10 minutes in a colander.
After 10 minutes, transfer the peppers to a blender bowl and add the oil, oregano, Greek yogurt (or plain natural yogurt), and salt. Blend just enough to obtain a fluid mixture.
Taste and adjust the salt, if necessary. If the sauce still shows traces of pepper skin, you can strain it through a sieve.
The yogurt and bell pepper sauce is ready to use.
If it remains, store it well closed in the fridge for a couple of days at most.
Bon appetit
