Load up on all those seasonal red peppers and whip up a batch of purée – think of this like a rich man’s ketchup, minus the price tag. It could not be easier to make and can be used in more ways than a lonely billionaire or a desperate housewife. So check out the many apps below, minus the billionaire, of course. And for those of us who lose our minds occasionally, how about roasted red pepper pasta dough – make the purée and you’ll see what I mean – it’ll show up anywhere and everywhere and often – kinda like a certain someone’s rear end – I mean alright alright alright already!
Make this and roasted red pepper purée will soar to the top of your list of must-have, never-be-caught-without pantry items – and yes, roasting the peppers is the secret, there’s no way around it – like taxes and getting some exercise – you can go there, or should I say, you can try to not go there, but you’ll be saaawwwwrryyyyy! You’ll be slathering this stuff on everything!
click here to jump down to the roasted red pepper purée recipe
1. Prep the peppers.
2. Cut out the pith, there’s no flavour to it and it’s mostly water.
3. As you can see, you cut off each end and cut the body to lay it flat.
4. Just like that.
5. And this is what you’re looking for.
6. Fold the foil over and crimp it closed on all sides.
7. So it looks like this.
8. After they cool, this is what you’ll find inside – gorgeous roasted red peppers ready for peeling.
9. The skin easily lifts off to leave you with beautiful red pepper flesh ready for anything – and in this case – the food processor.
10. Keep peeling off the skins until you have a pile of skins and a pile of peppers.
11. And here’s the pile of peppers ready to be puréed – sounds like Peter Piper picked a peck of peppers to be puréed …
12. Put them in the food processor, juice and all.
13. Start puréeing.
14. Get your olive oil and salt ready.
15. Add the salt and add the olive oil while the machine is running for an extra creamy purée. The oil emulsifies as it whizzes.
16. See?
17. Pour into a jar and get busy with your roasted red pepper purée.
18. We all need a bird’s eye view – look at that olive oil glisten!
19. Put on the lid and store it in the fridge – if it makes is that far. So next time, make more!
roasted red pepper purée
1. Preheat the broiler. Rinse, dry, cut in half, seed and lay on a foil/parchment-lined baking sheet:
- 4-6 red peppers
2. Roast under the broiler until charred and blackened. Remove from the oven, fold over the ends of foil and crimp to seal. Let to cool. When cool enough to handle, peel the charred skins off the peppers and place pepper flesh in a food processor or blender. Drizzle in:
- 1/4 cup olive oil
- 1/2-1 tsp. salt, to taste
3. Purée until smooth. Drizzle in a little more olive oil while machine is running to achieve a thicker purée. Taste and adjust.
get creative
- serve over pasta, rice, coucous, quinoa or spaghetti squash
- mash into cream, goat or feta cheese for added flavour
- toss around with stir-fried vegetables: tomatoes, peppers & onions or onions & diced zucchini, or chopped cauliflower, broccoli or multi-coloured peppers
- add a couple of dollops to flavour soups and cooking liquids
- use as a base sauce for pizzas, tacos, burritos or stuffed pitas
- use as a starting point for salsas and add whatever you liked – diced tomatoes, red onion, garlic, chopped cilantro, lemon juice, hot sauce
- use as a binder in meatloaf, meatballs or ground meat for tacos
- spoon it over grilled chicken, fish or on a burger
- as a dip, or part of a dip – stir into sour cream or plain yogurt
- mash into a baked potato or sweet potato
- put a big smear on a plate & nestle in a few seared shrimp or scallops
- Get out a spoon and have at it!
red pepper round-up
- various ways to roast red peppers
- home-jarred roasted red peppers
- muhammara
- roasted red pepper devilled eggs
- roasted red pepper relish
- roasted red pepper & corn salad with bacon
- roasted red pepper potato soup
- roasted red pepper & cauliflower salad
- roasted red pepper chicken
- red pepper dressing for vegetables and salad
seared surimi crab
brownies with black beans, double chocolate & walnuts
eggs in pepper rings
hummus with spice & parsley
wild rice salad with toasted nuts & grapes
