Roasted Red Pepper Puree

This recipe yields 3 1/4 cups of sauce.  I’ve used it on top of pizza and as a pasta sauce, but I’m sure it’d taste good in other uses, maybe atop a fish.  It can be made ahead so you could take out just a few tablespoons to garnish a meal.


6 red bell peppers, quartered, destemmed and seeded

1/2 cup extra virgin olive oil

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1 teaspoon sweet paprika

kosher salt and freshly ground pepper


Position an oven rack 6 inches from the element and heat the broiler to high.  Broil the peppers for about 5-8 minutes, until they start to blister.  Transfer to a large bowl and seal with plastic to trap the steam and aid in loosening the skin.  Let cool for about 20 minutes and then peel off the skins.  Don’t rinse the peppers at any point, as this will wash off much of their sweet flavor.  Put the flesh in a food processor or a blender.  Add the olive oil, lemon juice, garlic and paprika.  Puree on high until the mixture is smooth and shiny.  Season with salt and pepper to taste.

Roasted red peppers   Steaming roasted red peppers 2Steaming roasted red peppers 1Red pepper puree

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