Title: Simmered Pepper Puree
Categories: Condiment
Yield: 2 Cups

4		Red or yellow bell peppers
		Cored, seeded,
		And coarsely chopped
1	md	Onion(s)
		Peeled and chopped
2		Garlic clove(s)
		Peeled and minced
1	pn	Dried red pepper flakes
		(if using red peppers)
1	tb	Olive oil
1	tb	Red wine vinegar
1	tb	Lemon juice

Simmer all ingredients in a medium saucepan for 30 min over low heat, stirring frequently and adding a little more olive oil if necessary to prevent scorching. Puree the mixture in a food processor fitted with the metal blade until smooth. The mixture will be thick and will need to be thinned. Whisk or process vinaigrette or a little chicken broth or olive oil into the puree. Strain through a medium sieve.

To create an instant sauce that can be used with grilled seafood, poultry or pasta, add a light vinaigrette to the final pureed mixture. (To make vinaigrette, combine 1/2 cup olive oil with 1/4 cup rice vinegar; stir and add garlic salt to taste.) either whisk the vinaigrette into the puree or add it to the food processor and process until blended.

: Baltimore Sun

previous

next