caps off to capsicum!

The red capsicum seed that I germinated from a (heaven forbid!) supermarket bought capsicum are all strong and healthy but a long way from being productive! Right now, the thought of using them in a recipe is a long way off, but I can dream and plan!

This recipe is on my "to cook" list!

Roasted Pepper Sauce

By MARTHA ROSE SHULMAN

The flavor in this sauce is deepened by peppers, which are first grilled or roasted, then cooked in olive oil with onion, garlic and chili flakes.

2 to 2 1/4 pounds (4 large or 6 medium) red peppers, roasted or grilled

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 large garlic cloves, minced

Salt to taste

1 fresh basil sprig

1/4 teaspoon red chili flakes

1. Peel and seed the roasted or grilled peppers, then dice. Strain any juice left over in the bowl after peeling and seeding, and set aside.

2. Heat the oil over medium heat in a large skillet or wide saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic and a pinch of salt. Cook, stirring, until mixture is fragrant, 30 seconds to a minute. Stir in the peppers, salt, basil sprig and chili flakes. Pour in the juice that you set aside, and bring to a simmer. Cover and simmer the mixture over medium-low heat for about 15 minutes until the peppers are very tender and the mixture is thick and soft. If there is a lot of liquid in the pan, uncover and turn up the heat. Cook until most of the liquid boils off. Remove the basil sprig, adjust seasonings and remove from the heat. Serve warm or at room temperature.

Yield: About two cups,

Advance preparation: This will keep in the refrigerator for a couple of weeks if you pour a film of olive oil over the top.

Nutritional information per 1/4 cup: 72 calories; 0 grams saturated fat; 0 grams polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 8 grams carbohydrates; 2 grams dietary fiber; 6 milligrams sodium (does not include salt to taste); 2 grams protein