Bell Pepper Purée Recipes

BELL PEPPER PURéE

Steps:

• Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. Alternatively-and more easily-roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
• To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them, and remove and discard the stems and seeds.
• Blend the peppers to a purée in the food processor with the garlic, vinegar or lemon juice, chili, cumin, olive oil, and a little salt to taste.
• Put the purée into a serving bowl and mix in the chopped parsley, cilantro, and preserved lemon peel.

SWEET RED PEPPER PUREE

Steps:

• Combine pepper pieces and other ingredients in a saucepan.
• Bring to a boil, cover and cook over medium heat for approx 15 minutes.
• Drain.
• Place ingredients in a blender and process until mixture is smooth.
• Serve over steamed rice, green beans or spread on toasted Italian bread.

RED PEPPER PUREE

Steps:

• Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.
• Remove from the oven, fold the foil over the peppers and allow them to cool.
• Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.
• Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add 1/4 teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.

RED PEPPER PUREE

Steps:

• Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
• Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
• Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).