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Frixos Personal Chefing

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Red Pepper Purée

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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

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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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Red Pepper Purée

Prep Time20 minutes
Cook Time5 minutes
Total Time35 minutes
Course: Sauce
Cuisine: Mediterranean
Keyword: Food Recipes, Pleasures, Sauces

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
  • tbsp White Wine Vinegar
  • 1 tbsp Sweet Smoked Paprika
  • ½ tbsp Aleppo Pepper
  • 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.

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