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Roasted Red Pepper Puree
Ingredients
- 2 red, orange or yellow bell peppers, fresh, roasted, seeds and membrane removed
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, roasted
- 1 teaspoon kosher salt
- 1 teaspoon garlic & pepper seasoning
Slow roasting brings out the rich smoky-sweet flavor of red bell peppers. This vibrant roasted pepper puree, seasoned with olive oil and mellow roasted garlic, adds a bold rich burst of flavor to sauces, vinaigrettes, soups, grilled seafood and roasted chicken. We added a dollop of roasted red pepper puree to our Mediterranean Hummus Dip for a pop of bright color and flavor.
Why Try? Roasted pepper puree is a chef’s secret ingredient. This versatile puree adds rich, intense flavor to a variety of recipes.
Foodie Byte: To roast peppers: broil trimmed bell pepper halves in oven for 5 minutes on each side or until evenly charred. Place in a brown paper bag, close tightly and steam for 10 minutes. Rub off blackened charred skin. Use roasted peppers in recipe or store refrigerated in olive oil.
Preparation
- Combine bell peppers, olive oil, roasted garlic, kosher salt and garlic & pepper seasoning in a food processor bowl fitted with a steel blade.
- Pulse until completely smooth.
- Cover and refrigerate for use as needed.
Nutritional Information
Calories 40, Carbohydrates 2g, Fat 3g, Fat Calories 31, Fiber 0.61g, Protein 0.34g, Saturated Fat 0.47g, Sodium 294mg. Daily Values: Calcium 3.47mg 0%, Phos 8.88mg 1%, Copper 0.01mg 1%, Zinc 0.08mg 1%, Panto 0.1mg 1%, Iodine 0.3mcg 0%, Magnesium 3.76mg 1%, Iron 0.16mg 1%, Vitamin B6 5%, Vitamin C 64%, Vit E-a-Toco 3%, Vitamin A 19%. Percent Daily Values are based on a 2,000 calorie diet.
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