Red Pepper and Saffron Sauce

Red Pepper & Saffron Sauce

This sauce by Australian cook Stephanie Alexander is great with fish and seafood and can be used as a dipping sauce for vegetable fritters. It’s also wonderful with roast vegetables–basically everything!

Cook Time 20 minutes
Servings 1.5 cups


  • 1 red pepper roasted, peeled and cut into strips
  • 1 potato cut into chunks
  • 2 garlic cloves chopped
  • 1 small red chilli seeded
  • 1/2 tsp saffron threads
  • 2 cups water
  • 1 tsp salt
  • 40 ml extra-virgin olive oil


  1. Put all ingredients except olive oil in a small saucepan, then cover and simmer over low heat for about 20 minutes or until potato is completely tender.
  2. Remove and reserve about 1/2 cup of liquid from the pan to prevent sauce from being too runny.
  3. Place capsicum/potato mixture in a blender or food processor. Been until you have a smooth, brilliantly-coloured sauce. Taste for salt and adjust seasoning if required.
  4. Return reserved liquid to the sauce if it is too thick, remembering that the sauce will thicken further as it cools. (Any leftover reserved liquid can be added to a soup, stew or curry.
  5. Continue to blend, adding the olive oil. Pour sauce into a container then seal, store in the refrigerator and use within 5 days.