Ingredients for Pimiento Paste
- 4-6 red bell peppers
- 2 tablespoons olive oil
- 1 slice white bread (crusts removed)
- 1-2 garlic cloves, minced
- 1 pinch cayenne pepper (or more, to taste)
- 2 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
- crusty bread, for serving as needed
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pimiento Paste? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pimiento Paste
- Preheat your oven to 400°F (200°C).
- Wash and halve the red bell peppers. Remove the stems and seeds.
- Place the peppers cut-side down on a large baking sheet. Drizzle with 2 tablespoons of olive oil and season lightly with salt and pepper.
- Roast for 35-40 minutes, or until the peppers have blackened and softened, flipping halfway through.
- While the peppers are roasting, soak the crusty bread pieces in a small bowl of cold water for about 10 minutes. Drain and squeeze out excess moisture.
- Transfer the roasted peppers to a large bowl or a plastic food storage bag. Cover and let cool completely (this makes peeling easier).
- Once cool enough to handle, peel the skin from the peppers. Halve them again and remove any remaining seeds or membrane.
- Combine the peeled peppers, softened bread, minced garlic, cayenne pepper, and any juices that accumulated in the bag into a food processor.
- Blend until smooth, scraping down the sides as needed.
- With the food processor running, slowly drizzle in the 2 tablespoons of extra-virgin olive oil.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately with crusty bread, crackers, or as a spread for sandwiches and grilled meats. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
11g
Fat
21g
Carbs
2g
