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Red Pepper Puree

Feel free to double or even triple the recipe–it keeps well in the refrigerator for several days.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 ½ lbs. red bell peppers, halved lengthwise and seeded
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
2 medium cloves garlic, minced
Ingredient Line: 
½ tsp. salt
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⅛ tsp. freshly ground pepper

Instructions: 

  1. Preheat broiler. Arrange bell pepper halves, skin side up, on broiler rack and cook until skin is blackened. Transfer to paper bag, seal and let stand 10 minutes.
  2. Peel bell peppers, coarsely chop and transfer to blender or food processor. Add oil, garlic, vinegar, salt and pepper and puree until smooth. Transfer to bowl, cover and refrigerate until ready to use.

Nutrition Information: 

Calories: 
26
Protein: 
1 g
Total Fat: 
1 g
Saturated Fat: 
g
Carbohydrates: 
4 g
Cholesterol: 
mg
Sodium: 
90 mg
Fiber: 
1 g
Sugar: 
g
Yield: 
Makes 1 1/2 cups

Comments on this Recipe

you need to have better directions and add vinigar to ingredients list.