A vivid flame-red sauce, this goes well with char-grilled vegetables, grilled lamb or beef,steamed poultry or fish, or stir it into plain mashed potato or rice.
To roast peppers, cut them in half, remove the seeds and place cut-side down on a strong baking sheet.
Cook under a very hot and preheated grill.
When they blacken and char, remove, allow to cool just a little, before placing them in a plastic bag, which will help steam off the skin.
When at room temperature, rub off the skin, and continue with the recipe.
Or use jars of Spanish bottled peppers, drained, rinsed and then dried with paper towel.
375g (13 oz) roasted red peppers, sliced and skinned
60g (2 oz) fat-free yoghurt
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
a pinch of herbes de Provence
sea salt and freshly milled black pepper
Combine all the ingredients except the balsamic vinegar in the blender, and process until smooth.
Taste, then add a few drops of the balsamic and more seasoning to taste.