Red Bell Pepper Purée: A Simple Recipe with Endless Possibilities
How to Make the Perfect Red Bell Pepper Purée
Red bell pepper purée is a vibrant, versatile ingredient that can elevate your dishes with its natural sweetness and silky texture. Whether used as a sauce, a soup base, or a flavorful spread, this purée is both easy to make and packed with nutrients. In this guide, we’ll walk you through a simple foolproof method to create a smooth, delicious red bell pepper purée that will quickly become a staple in your kitchen.
Ingredients You’ll Need
To make red bell pepper purée, gather the following simple ingredients: red bell peppers, that’s it! For added depth of flavor, try roasting the peppers instead of steaming. The key to a rich purée lies in the quality of the bell peppers—choose ones that are firm, shiny, and vividly red.
Steaming Step-by-Step Instructions
Start by heating a pot filled 1/4 of the way up with water. If you have a steamer pot or steamer insert use this, otherwise a mesh sieve will work with a regular pot. Cut the bell peppers in half, remove the seeds and membranes, and chop them into 1-2 inch pieces. Once water is boiling place the peppers into the steamer basket or mesh sieve, cover with a lid and cook for 20 minutes. Once cooked, transfer the peppers to a food processor or blender and blend the roasted peppers until smooth.
Roasting Step-by-Step Instructions
Start by preheating your oven to 425°F (220°C). Cut the bell peppers in half, remove the seeds and membranes, and place them skin-side up on a baking sheet lined with parchment paper. Roast the peppers for about 20-25 minutes or until the skins are charred and blistered. Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes. This makes peeling the skin effortless. After peeling, blend the roasted peppers until smooth.
Serving Suggestions and Storage Tips
Red bell pepper purée can be enjoyed in countless ways. Use it as a base for marinades, such as in our Porco Preto Carne Alentejana recipe, creamy soups, drizzle it over roasted vegetables or grilled meats, or spread it on crusty bread for a quick appetizer. For a richer spread blend in garlic, olive oil, salt, and pepper, lemon zest, and herbs. For storage, transfer the purée to an airtight container and refrigerate for up to a week. You can also freeze it in small portions to have on hand for quick meals. With its vibrant color and rich flavor, this purée is sure to become a go-to addition to your culinary repertoire. Store bought versions can be found at Pingo Doce grocery stores in Portugal or Seabras Market in the US.
Red Bell Pepper Purée: A Simple Recipe with Endless Possibilities
Ingredients
- 2 red bell peppers
Equipment
- 1 steamer pot regular pot, large enough to steam the peppers
- 1 steamer insert fine mesh sieve
- 1 food processor or blender
Instructions
- Cut the bell peppers in half, remove the seeds and white membrane.
- Chop the bell pepper into 1-2 inch cubes.
- Fill a steamer pot 1/4 full with water. The water should not touch the steamer basket.
- Heat the water over high heat and bring to a boil.
Once boiling place the bell pepper pieces into the steamer basket, steamer insert, or fine mesh sieve.- Cover with a lid and cook for 20 minutes.
- Once cooked, place the red bell pepper into the food processor or blender. Blend until silky and smooth with no remaining chunks. 1-2 minutes.
- Store in an airtight container for up to 7 days in the refrigerator.