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Frixos Personal Chefing

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Red Pepper Purée

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!

Check here for more of my Sauces.


You can print the recipe!
Red Pepper Purée
Course Sauce
Cuisine Mediterranean
Prep Time 20 Minutes
Cook Time 5 Minutes
Passive Time 10 Minutes
Servings
Ingredients
Course Sauce
Cuisine Mediterranean
Prep Time 20 Minutes
Cook Time 5 Minutes
Passive Time 10 Minutes
Servings
Ingredients
Instructions
  1. Turn the oven to max, grill-broiler on.
  2. 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.
  3. 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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