Tuesday, June 7, 2011

Recipe for Pureed Roasted Red Peppers

Yield: 2 cups
Time: 45 minutes
3 large red peppers
1 1/2 TBSP canola oil
1 tsp kosher salt
1 tsp herbes de Provence
1 1/2 tsp balsamic vinegar (use a good quality)


  • Preheat the broiler.
  • Place the peppers on a parchment lined baking sheet and coat them with oil.
  • When broiler is hot, place peppers on sheet under broiler-watch carefully.
  • When peppers start to blister and turn black, carefully turn them a quarter turn.
  • Repeat until peppers are evenly blistered.
  • Remove from oven and place into a paper bag for 30 minutes, folding top over to trap steam.
  • After 30 minutes, remove peppers and pull stem out, tear peppers apart, remove and discard seeds.
  • Rub skin to remove.
  • Place peppers in food processor with salt, herbes de Provence and vinegar.
  • Process until desired consistency is reached.