Red pepper and chili sauce -- (from Australian Women’s Weekly, Saucery)

2 red peppers, medium
1 tsp fresh thyme, chopped
¼ c sun dried tomatoes, chopped
1 tbsp tomato paste
1 fresh red chili, small, seeded and chopped
¼ c olive oil
2 cloves garlic, crushed

Quarter peppers, remove seeds and membrane. Grill peppers, skin side up, until skin blisters and blackens. Peel away skin, chop peppers. Blend or process peppers and remaining ingredients until smooth.

Serves 4. Makes 1 c.

Sauce can be made a day ahead. Not suitable to freeze or microwave

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