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Roasted Bell Pepper Puree


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Roasted Bell Pepper Puree

Red peppers are ripest and sweetest, but yellow ones are also fine. Use only a little bit of green ones, which are young and often bitter. Roast the different color peppers together but process them separately and swirl them together for serving.

Make a lot more than you think will be eaten, as it will disappear instantly once guests get a taste. It also freezes well.

  • 2 lb red or yellow bell peppers (4 large)
  • 1/2 tsp salt
  • 1/2 c extra-virgin olive oil

1. Line a roasting pan with a double-size piece of aluminum foil. Put 4 large bell peppers (about 2 pounds) in the pan and roast at 475, turning every 10 minutes with tongs, until they collapse, about 40 minutes.

2. Remove the pan, fold the foil over peppers and let cool. This goes faster if you remove the package to a platter or large plate.

3. Over a seive and bowl to catch the liquid, remove and discard the core, seeds and skin.

4. Put the pulp in a food processor with 2 tablespoons of the liquid and 1/4 teaspoon of salt. Turn on the processor and slowly add 1/2 cup of EVOO. Taste and add salt and oil as necessary. Go easy on extra salt, to preserve the sweetness of the peppers.

You can add fresh herbs, cumin, chili powder, garlic, anchovies, lemon juice, pesto, caramelized onion, etc., but the straight version is a pure and wonderful flavor.

Keywords: Hors d'oeuvre, Vegan, Vegetarian, Easy, Dip, Food Processor

( RG1623 )

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