Zutaten für Red Pepper Puree
- Red Bell Peppers
- 1/2 teaspoon salt (or to taste)
- Extra Virgin Olive Oil
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Zubereitung von Red Pepper Puree
- Preheat oven to 500°F (260°C).
- Line a large roasting pan with enough aluminum foil to easily fold over the peppers later.
- Place 4 large bell peppers (about 2 pounds total) in the roasting pan.
- Roast for 40 minutes, turning the peppers every 10 minutes, until they collapse and the skins are blackened.
- Remove the pan from the oven. Carefully fold the foil over the peppers to trap the heat and steam. Let cool completely (about 20 minutes).
- Once cool enough to handle, transfer peppers to a large bowl. Remove the stems, cores, and seeds. Reserve about 2 tablespoons of the roasted pepper juices.
- Place the pepper pulp and reserved juices in a food processor.
- Add 1/2 teaspoon salt.
- Process until smooth. With the motor running, slowly drizzle in 2-4 tablespoons olive oil until desired consistency is reached. Taste and adjust salt and/or oil as needed.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
27g
Fat
18g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein 5 Ingredients Or Less Appetizers Condiments Etc Vegetables Oven Easy European Roast Vegan Vegetarian Italian Spreads Dietary Low Sodium Low Cholesterol Low Carb Cooking Mixes Healthy 2 Low In Something Peppers Taste Mood Savory Equipment 3 Steps Or Less
