Roasted Red Pepper and Rosehip Sauce

The Flavours of Canada: A Celebration of the Finest Regional Foods* (Anita Stewart; ISBN1-55192-182-0) is a really incredible cookbook that features regional ingredients from coast to coast and their exceptional treatment. Adapted only slightly from the original recipe (which accompanies a stuffed beef tenderloin), this sauce is outrageously good. And fast… and easy… and not just for special occasions! Make the most of the remainder of barbeque season and serve it with your favourite steak or any other grilled meat. Or roasts (mmm, a little pork tenderloin, anyone?)! Then again, it’s so totally versatile, you can use it in place of ketchup for burgers or sausages…. Also consider it in place of plain old tomato sauce, as a base for pizza or to top your favourite pasta! What other possibilities have I missed…?

3 large red bell peppers
2 cups dried rosehips**
3 cups water
3 tbsp honey
¾ tsp salt
Freshly ground pepper to taste
Chopped fresh herb of your choice, to garnish (optional)

Preheat the barbeque to medium-high.

Char the peppers, turning every 5-10 minutes, until uniformly black and blistered (about 30 minutes).

Transfer the peppers to a bowl and cover with plastic wrap for 10 minutes.

Peel the black skin from the peppers and remove seeds and any membranes from inside, then place in a food processor and puree.

Meanwhile, in a small pot, bring the rosehips and water to a boil, then simmer for 20-30 minutes, until the rosehips are soft and the liquid is quite thick.

Strain the liquid through a sieve, stirring and pressing on the rosehips.

Combine the rosehip liquid, honey, salt and pepper with the red pepper puree. Cover and refrigerate until needed.

Reheat gently prior to serving and add your garnish of choice.

* The Flavours of Canada has been one of my favourite cookbooks for years. It features regional ingredients from coast to coast and exceptional treatments for each. Available only as of 2006 in paperback as well, this book is perfect for the gourmand on your gift list! If you’re buying it for yourself (naughty!), try the Barley Risotto and the Roast Free-Range Capon with Lavender Flower and Thyme Dusting!
** Rosehips are available in bulk (or sometimes boxed as loose tea) at health food stores.


~ One of Seven


  1. can you use fresh rosehips? you know…head out and chop em off the bush? we have a ton of them this year.

  2. One of Seven says:

    Actually, it’s the rosehip liquid that’s required — both for flavour *and* liquid. So, you’d be well off to “chop em” and dry them, then use them to their full potential sometime in future. I know it’ll take much longer, but they won’t entirely work, as they are…. But at least you won’t have to buy them!!

  3. Oh geez. Now I’m drooling. I hate when I do that. ;) Seriously, this sounds delicious!


  4. Too bad about using fresh! I have tons of wild rose hips here. It sounds good though!

  5. While we are discussing about topics relevant to Roasted Red Pepper and Rosehip Sauce, There all sorts of classifications for peppers. There is the scientific classification method that uses the genus and species name: The most commonly known and cultivated genus of peppers is the capsicum, whereas the five most common species of peppers (all within the capsicum category) include: chinense, frutescens, pubescens, annum, and baccatum. All of these types of peppers are also labelled chillies.

  6. One of Seven says:



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