Red bell peppers are roasted until charred, peeled and blended with garlic, olive oil and pul biber into a spicy sauce. Built entirely around its olive-oil base, it makes a heart-conscious table sauce.
Roast the red bell peppers in an oven preheated to 220°C for 20 minutes, until the skins char and the flesh softens.
Put the hot peppers in a bag and let them steam for 10 minutes, then peel the skins off easily.
Blend the peeled peppers with the garlic, olive oil, pul biber, lemon juice and salt until smooth.
Do not skip steaming the peppers in the bag; that step is what makes the skins peel off easily. You can easily adjust the sauce's heat with the amount of pul biber.
For a thinner sauce, add a few spoonfuls of cold water while blending; it loosens the texture without changing the flavour.
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