The other day I was making Veggie Burgers for a good friend and was stunned for a minute as the sauce that my veggie burgers are usually served with is yogurt/feta one. Stunned, since the friend is a Vegetarian!
Didn’t take long to find a solution as my fridge had a few Bell Peppers. The rest is history!
I truly suggest not skipping the roasting/charring process as it gives a fantastic smoky note to the sauce, and since the oven is on, do roast the garlic cloves for a milder taste.
Red Pepper Purée
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
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Take an oven-proof dish and place the halved pepper skin side up.
Place in the broiler rack and cook until skin is charred/blackened.
Place the peppers in a plastic zip bag, seal and allow to steam and smoothed for 10 minutes.
Remove the peppers from the bag to a chopping board and peel their charred skin,
then roughly chop,
and add into a blender with the oil,
the garlic,
the vinegar,
and the salt and pepper.
Purée until smooth.
Transfer to bowl, cover and refrigerate until ready to use.
Red Pepper Purée
Ingredients
- 10 red Bell Peppers , halved lengthwise and seeded
- 3 tbsp EVOO , extra virgin olive oil
- 3 cloves Garlic , minced, or better to be roasted
- 1½ tbsp White Wine Vinegar
- 1 tbsp Sweet Smoked Paprika
- ½ tbsp Aleppo Pepper
- 1½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Turn the oven to max, grill-broiler on.
- Take an oven-proof dish and place the halved pepper skin side up. Place in the broiler rack and cook until skin is charred/blackened. Place the peppers in a plastic zip bag, seal and allow to steam and smoothed for 10 minutes.
- Remove the peppers from the bag to a chopping board and peel their charred skin, then roughly chop and add into a blender. Add the oil, garlic, vinegar, salt and pepper and purée until smooth. Transfer to bowl, cover and refrigerate until ready to use.
