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Life

Red Pepper Puree

Feel free to double or even triple the recipe–it keeps well in the refrigerator for several days.

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Feel free to double or even triple the recipe–it keeps well in the refrigerator for several days.

Servings
2-tablespoon serving

Ingredients

  • 1 1/2 lbs. red bell peppers, halved lengthwise and seeded
  • 1 Tbs. olive oil
  • 2 medium cloves garlic, minced
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground pepper

Preparation

  1. Preheat broiler. Arrange bell pepper halves, skin side up, on broiler rack and cook until skin is blackened. Transfer to paper bag, seal and let stand 10 minutes.
  2. Peel bell peppers, coarsely chop and transfer to blender or food processor. Add oil, garlic, vinegar, salt and pepper and puree until smooth. Transfer to bowl, cover and refrigerate until ready to use.

Nutrition Information

  • Serving Size Makes 1 1/2 cups
  • Calories 26
  • Carbohydrate Content 4 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 90 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g