Red Pepper Puree
photo by Lavender Lynn
- Ready In:
- 1hr
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 4 large red bell peppers (about 2 pounds)
- salt
- 118.29 ml extra virgin olive oil
directions
- Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
- Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
- Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).
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Reviews
-
This was great as a sauce for pasta, as well for chicken! I used your ideas as a springboard for additions to the sauce, and added caramelized onions, garlic, fresh thyme and lemon juice. I didn't measure the oil, but used a lot less. The roasted red peppers pack a lot of vibrant flavor into this. It would be yummy just as a dip with pita chips as well.
RECIPE SUBMITTED BY
FLKeysJen
Key Largo, Florida