Yogurt and pepper sauce is a tangy and aromatic preparation that accompanies meats, fish, fried foods and sandwiches; or we can use it 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 pepper sauce does not contain eggs, nor gluten and can be prepared with lactose-free yogurt (Greek or plain natural). This delicious sauce can also be prepared with peppers already cooked and leftover from previous recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 3 Minutes
- Portions: 10
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 5 oz bell peppers (about 1 cup chopped)
- 2/3 cup Greek yogurt (0% fat)
- 1 pinch oregano
- 1 tsp extra virgin olive oil
- 1 pinch fine salt
- 1 tsp balsamic vinegar (recommended)
Steps
Bring some water to a boil in a small saucepan.
In the meantime, wash and halve the peppers (I used horn peppers) and remove the seeds and white membranes.
As soon as the water boils, add the peppers and the teaspoon of balsamic vinegar (I recommend balsamic because it gives a delicious and very pleasant flavor and aroma to the final preparation, unlike wine or apple vinegar which would make the sauce too acidic).
Cover the saucepan and let cook for only three minutes over high heat; then drain them thoroughly and let them cool for 10 minutes in a colander.
After 10 minutes, transfer the peppers to the bowl of a blender and add the oil, oregano, Greek yogurt (or plain natural yogurt) and salt. Blend just enough to obtain a smooth sauce.
Taste and adjust the salt if necessary. If the sauce still contains traces of pepper skin, you can strain it through a sieve.
The yogurt and pepper sauce is ready to use.
If any remains, store it well covered in the fridge for a maximum of a couple of days.
Bon appetit
