Red pepper sauce

 I am absolutely sure that, back in the day, I had a recipe for red pepper sauce which involved a red pepper (well, duh!) and lemon juice, but couldn't find it until this minute.  So I googled a bit and made up this one, which was delicious with sea bass earlier this evening.  I'll post the original recipe below, for comparison purposes.  The sauce is, of course, vegan, so you can use it in all sorts of ways if you don't eat meat or fish.  It would be very good on roasted vegetables, for instance.

1 sweet red pepper

1 small head garlic

1 tbs lemon juice

Seasoning, as liked.

Pre-heat the oven to Mark 6, 200C. Remove the stalk from the pepper, and place it on a baking tray.  Remove the papery outside from the garlic, and, using a very sharp knife, cut through the top of the head, exposing all the cloves.  Spray with a little cooking oil, and wrap with foil.  Bake both pepper and garlic in the oven for 40 minutes.  Then put the pepper in a plastic bag to "sweat" so that you can easily remove the skin after ten minutes or so.  

Put the pepper into a food processor along with the garlic, which you have squeezed out from its skin, lemon juice and seasoning, and process until smooth.

This, now that I have found it, was my original recipe.

1 small onion
1 clove garlic
1 large or 2 small red sweet (bell) pepper(s)
Juice of 1 lemon
Salt and freshly-ground black pepper

Chop onion and garlic and microwave for 5 minutes, or dry-fry*. Flame pepper(s) or toast under grill until skin blackens. Place in plastic bag for ten minutes, then peel skin. Remove pips and white veins, and chop roughly.

Place peppers, onions, and garlic in a food processor, and blend, adding lemon juice until mixture resembles a thick cream in texture. Season to taste. This is glorious with fish - salmon, trout, white fish.....

* These days I'd probably cook them gently in a little oil until translucent.