Roasted Red Pepper Puree
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2red peppers, approximately ½ pound each, or slightly less
- 1tablespoon dry white wine
- ¼teaspoon vinegar, preferably balsamic vinegar or red-wine vinegar
- Salt to taste if desired
- Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
57 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 2 grams protein; 548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Roast and peel the peppers over a gas flame or under a broiler. Cook, turning the peppers as they start to char. They should be charred on all sides, top and bottom. Remove the peppers and drop them into a paper bag. Let stand until cool enough to handle or peel them under cold running water. Discard the peel. Cut away and discard the core and veins. Scrape away and discard the seeds.
- Step 2
Cut the flesh of each pepper into cubes and put the cubes into the container of a food processor or, preferably, an electric blender.
- Step 3
Add the wine, vinegar, salt and pepper. Blend as thoroughly as possible. Pour and scrape the mixture into a saucepan. Bring to the simmer, stirring, before using.
Private Notes
Comments
Roast the peppers under the broiler. Blacken one side, use tongs to turn until all sides are mostly blackened. Put them in a brown paper bag and roll the top closed. Let them cool down enough to comfortable handle them. Use the side of a knife to peel the skin off. Get rid of the seeds but don't worry if some seeds stay on them; seeds are edible. They're perfect just like that. Try goat cheese and balsamic. Or puree and season any way you like.
I cannot eat any sauce made with tomatoes. I made this, using up an open jar of red peppers (2 lg ones left), in an immersion blender. I did saute 1/4 of sweet onion, 3 cloves pressed garlic first, then added s&p, some whole basil leaves in oo, and the coarsely chopped peppers. Blended all and refrigerated it; after a few hours, tasted and added 1/2 t white truffle balsamic glaze. Served over pasta. It was quite good.. Surprised not to find any comments.
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