Smoky Paprika & Onion Sauce

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This recipe pre-dates my 5 Ingredients philosophy.

Smoky Paprika & Onion Sauce

From Stonesoup

This makes way more sauce than you’ll need to feed 4 people but it is seriously mooreish and versatile just like tomato sauce (ketchup) so I promise you won’t have any difficulties in using it up. Frank recommends teaming it with salt cod which is lovely but I’m keen to try it with roast spuds, meats, in a BBQ sausage sarnie. From experience it makes a great accompaniment to cheese on toast for a midnight snack.

The chilli I used gives only a mild warmth, feel free to spice it up as much as you dare. Will keep for a week or so in the fridge, but if you’d like it to last longer fill into sterilized jars and seal and refrigerate.

makes heaps
6 red onions, peeled & diced
4 red capsicums (peppers), diced
200mL olive oil
4T smoky paprika
3 red birds eye chillies finely chopped, or to taste
2T- 4T sherry vinegar
pinch sugar

1. Heat oil in a large heavy based saucepan over medium low heat and add onion. Cover and cook, stirring occasionally for 30mins or until onion is softening but not browned. Add capsicum, paprika and chillies and continue to cook covered for another 30mins, stirring.

2. Add 1/4C water and keep cooking until the vegetables are meltingly soft. Coarsely puree with a stick blender or in a food processor. Season well and stir through 2T vinegar and sugar. Continue to simmer until you have a thick saucy consistency, about another ½ hour.

3. Taste and adjust seasoning if required. You’re looking for a balance between the spice, the salt, acidity and sweetness. Serve immediately or allow to cool and reheat before serving.