Rocinantes Red Pepper Sauce (Homage to Barney)

Sometimes food can be a tad dry or lacking in a bit of colour. So you need a wet and vivid saviour. A bit like me. I am often wet and invariably vivid. This Homage to Barney was made with the Tuna fishcakes and the two went together like Tommy Canon and Bobby Ball without the braces. I suppose the Vegetangles (patent applied for) could be a bit like braces but, I digress. (Our American friends will have to insert their own quality comedy double act for Canon & Ball)


  • 2 red peppers
  • 1 medium onion
  • 4 chunky garlics
  • Good splash of Balsamic Vinegar
  • and a good splash of Soy sauce
  • 1/2 a cup of water
  • Olive oil
  • A teaspoon of honey
  • Salt and Pepper

De-seed the red peppers in the usual fashion and cut into chunks. Also cut the onion and garlics into chunks. Then put a pan on the heat with olive oil and get it hot hot hot. Be bold with oil. Chuck all the chunkiness into the hot pan, along with good amounts of salt and pepper and more oil if needed, turn the heat down then sweat it. Stir in a good splash of balsamic vinegar, the same of soy sauce and a teaspoon of honey. Give it a big stir,whack the heat up for bubblation, once bubblation has been reached, turn down for simmeration.

When it’s been on for a while, maybe 15-20 mins, plop the simmered gubbins into a blender and blend. Taste. Add more seasoning to taste and there you go.

It has a fantastic colour and goes really well with loads of stuff that needs some vivid wetness; Fishcakes and Meatballs to name but two.

3 thoughts on “Rocinantes Red Pepper Sauce (Homage to Barney)”

  1. A versatile little number that instantly adds a splash of medditarrean flavour & colour to the most northern european of dishes. Available in bottle or squeezy form from these fine food emporiums….

  2. I tried this round at Phatties the other night. Absolutley flippin’ gert lush. Shame I missed the MCC, but this is one definatley one to make.

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