Back to ingredients
The Hidden Table · 2026-09-09
Roasted red pepper
Roasted red pepper is a sweet pepper cooked until its flesh softens and its skin can be peeled. It is not necessarily hot; chile heat depends on the variety.
Caribbean uses
It works in sauces, rice dishes and salads. Blended with a little garlic and vinegar, it makes a sweet, bright accompaniment to grilled fish or roots.
Preparation and storage
Remove stems, seeds and loose charred skin. For jarred peppers, drain and check the brine before seasoning. Refrigerate after opening.
Recipe
Roasted red pepper: fresh table sauce
About 120–220 ml
Ingredients
- 150 g Roasted red pepper — roasted, peeled and drained
- 45 ml olive oil
- 30 ml lime juice
- 15 ml drinking water
- 1 small garlic clove, peeled
Method
- Blend the prepared main ingredient with lime, water and garlic until finely chopped.
- Add the oil and blend briefly. Taste before adding salt, especially with a ready-made seasoning.
- Serve a small spoonful with cooked vegetables. Refrigerate immediately and use within two days; do not keep fresh garlic-herb sauce at room temperature.
At the table
It brings color and natural sweetness without making the sauce heavy.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.