Roasted Red Pepper Purée
Roasted Red Pepper Purée is a simple yet flavourful blend of roasted red bell peppers, garlic, and olive oil. Its natural smokiness and subtle sweetness make it incredibly versatile. You can use it as a dip, spread, or sauce to bring vibrant flavour to your meals. Whether you’re dressing up pasta, adding depth to sandwiches, or serving it as a party appetizer, this purée is a delicious and convenient addition to your kitchen.
Equipment
- Food Processor or Blender
Ingredients
- 3 large red bell peppers
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: pinch of smoked paprika or cayenne pepper for added flavor
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each pepper in half lengthwise, removes seeds and membranes.
- Place the halved peppers, skin side up, on a parchment lined baking sheet.
- Drizzle with olive oil, sprinkle minced garlic evenly over the peppers and season with salt and pepper.
- Roast the peppers in the preheated oven for about 25-30 minutes or until the skins are charred and the peppers are tender.
- Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. (This will help loosen the skin for easy peeling)
- After steaming, carefully peel off the charred skin from the peppers and discard. (The skins should come off easily)
- Add the roasted peppers and any juices from the bowl into a blender or food processor, with a pinch of smoked paprika or cayenne pepper (if using)
- Blend the peppers until smooth and creamy. If the purée is too thick, you can add a splash of water or olive oil to achieve your desired consistency.
- Taste the purée and adjust the seasoning as needed.
- Transfer the roasted red pepper purée to a bowl or jar.
- Serve as a dip, spread, sauce, or added to various recipes.
- Enjoy!
Notes
Flavour Enhancements: Customize the purée by blending in additional seasonings like smoked paprika, chili flakes, or fresh herbs (e.g., basil or parsley) for different flavor profiles.
Consistency Adjustments: If the purée is too thick, blend with a small amount of olive oil or broth until you reach your desired consistency.
Serving Suggestions:
- Transform it into a vibrant pasta sauce or a flavorful base for soups and stews
- Spread it on sandwiches, wraps, or flatbreads for added richness.
- Enjoy it as a dip paired with fresh vegetables, crusty bread, or crispy crackers
- Fridge: Allow the roasted red pepper purée to cool completely to room temperature before transferring it to an airtight container. Refrigerate for 5-7 days to maintain freshness.
- Freezing: For longer storage, portion the purée into ice cube trays or freezer-safe containers and freeze for up to 3-6 months.
- Thawing: To use, thaw the frozen purée in the refrigerator overnight. Stir well before serving to restore its smooth texture.
- Reheating: If you prefer to serve the purée warm, gently heat it in a saucepan over low heat. Add a splash of water, broth, or olive oil if it thickens during storage.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
