roasted red pepper purée

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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!

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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

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1. Prep the peppers.

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2. Cut out the pith, there’s no flavour to it and it’s mostly water.

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3. As you can see, you cut off each end and cut the body to lay it flat.

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4. Just like that.

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5. And this is what you’re looking for.

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6. Fold the foil over and crimp it closed on all sides.

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7. So it looks like this.

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8. After they cool, this is what you’ll find inside – gorgeous roasted red peppers ready for peeling.

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9. The skin easily lifts off to leave you with beautiful red pepper flesh ready for anything – and in this case – the food processor.

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10. Keep peeling off the skins until you have a pile of skins and a pile of peppers.

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11. And here’s the pile of peppers ready to be puréed – sounds like Peter Piper picked a peck of peppers to be puréed …

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12. Put them in the food processor, juice and all.

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13. Start puréeing.

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14. Get your olive oil and salt ready.

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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.

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16. See?

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17. Pour into a jar and get busy with your roasted red pepper purée.

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18. We all need a bird’s eye view – look at that olive oil glisten!

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19. Put on the lid and store it in the fridge – if it makes is that far. So next time, make more!

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