• 340 g Roasted Red Peppers (drained weight*)
  • 2 g 1/2 clove Garlic
  • 10 g 1/2 Red Chilli, seeds and pith removed
  • 5 g 10-12 large leaves Basil
  • 5 g 1 tsp Sugar
  • 5 g 1 tsp White Wine Vinegar
  • 10 g Olive Oil
  • Soft Goats’ Cheese (to serve (Optional))
  • Crusty Bread (to serve)
  • Salt and Pepper


  1. Drain peppers well, reserving the liquid.
  2. Blend peppers, basil leaves, garlic, sugar, and chili until smooth. Mix in the olive oil and vinegar. Season well with salt and pepper. If needed adjust thickness by adding some of the reserved liquid.
  3. Chill in the fridge until cold.
  4. Serve garnished with crumbled goats’ cheese and small basil leaves.
  5. Great served with warm, toasted crusty bread.
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