I am not one of those people who can meal prep the same meal for the entire week. Honestly, I wish I could be because it would se SO much time, but I get bored with food easily and always need to switch up a little something to give even a simple dish some pizazz! So, I love to he a fridge, pantry, and freezer full of prepped staples that I can mix and match to create something delicious on the fly! This roasted red pepper purée is exactly that- a versatile basic that you can use to add flor to a soup, spread on a sandwich bread, add to a dip, or my personal forite, into a pasta dough!
This is more of a ‘method’ than a recipe, because I like to add in flor as I go, but if you want to add something extra to the purée you can absolutely do that- tossing in some oregano, roasted garlic, or onion is delicious! The key to making this as easy as possible to use is making sure you take the time to make sure it is perfectly smooth- a lumpy purée is going to wreak hoc in something like a pasta dough!
Choosing Your Red PeppersThe type of peppers you use can alter the flor of the purée. I’m using a simple bell pepper, both some right off the plant and some that he been sitting in my kitchen for a while and he gone slightly wrinkly. Because we are going to singe the skin off of them, the wrinkles don’t matter- perfect for reducing food waste!
However, if you want to add some spice into your purée adding in a few Red Fresno, Cayenne, Cubanelle, or even fully ripe jalapeño peppers that he turned red can alter the flor profile!
Red Pepper Purée Method
Preheat your oven to 450º
Wash and dry your peppers then slice in half and de-seed. I also like to take the time to remove any of the excess placenta (weird name I know- but it is the white bit of the inside of peppers that the seeds grow on) to get a uniform flor and color.
Line a baking sheet and place peppers cut side down and roast for 45-50 minutes or until the peppers’ skin is blackened and blistered.
Immediately transfer the still-hot peppers to a bowl and cover with a towel. Let cool. This will loosen the skin.
Remove the blistered skin from each pepper and toss into a food processor. Process until smooth.
You could be finished at this step if you like, but if you plan on using the red pepper purée in pasta dough, it needs to he a uniform texture. Pass the purée through a sieve or a food mill to remove any chunks, missed seeds, or skin that didn’t peel off.
Transfer to an airtight container and store in the fridge for about five days or freeze in ice cube trays for up to four months!
Roasted Red Pepper Purée
This red pepper purée is a great option to he on hand to add to pastas, sandwiches, soups, and dips. It stores in the fridge well and also freezes without issue!
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Course: Condiments, Snack, SoupCuisine: American, Mediterranean
Ingredients
Equipment
Method
Ingredients 6 Red Peppers
Equipment Food Processor
Method Preheat your oven to 450ºWash and dry your peppers then slice in half and de-seed. Line a baking sheet and place peppers cut side down and roast for 45-50 minutes or until the peppers’ skin is blackened and blistered. Immediately transfer the still-hot peppers to a bowl and cover with a towel. Let cool. This will loosen the skin.Remove the blistered skin from each pepper and toss into a food processor. Process until smooth. You could be finished at this step if you like, but if you plan on using the red pepper purée in pasta dough, it needs to he a uniform texture. Pass the purée through a sieve or a food mill to remove any chunks, missed seeds, or skin that didn’t peel off.Transfer to an airtight container and store in the fridgefor about five days or freeze in ice cube trays for up to four months!
Some links are affiliate links. All opinions are my own. Photos by Becky Duffyhill
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