Seeing we’re about to enter the season of abundance, once you have roasted peppers this is a cinch to whiz up. The sauce may be made with a jarred roasted pepper, which would speed up the preparation even more.
This purée goes wonderfully with anything grilled, as a dip or a spread… Hot or cold, I’ve even tossed up a pasta or two.
Needless to say it’s pretty versatile with a great, fresh flavour.
PURÉE OF ROASTED RED PEPPER
2 Large Roasted, Sweet Red Bell Peppers (or 5 smaller sheppards)
4 Cloves Garlic (2 teaspoons, minced)
1 teaspoon Fresh Lemon Juice
2 teaspoons Chopped Flat Leaf Parsley
2 teaspoons Chopped Chives
2 teaspoons Chopped Fennel Fronds
1 teaspoons Chopped Fresh Basil
1 Tablespoon Olive Oil
Salt & Pepper to taste
Over a medium flame, roast the peppers whole, turning regularly. Once they are done, they should be an evenly blacken, not charred to a crisp.
Transfer the hot peppers to a bowl and cover with plastic wrap. This will steam the peppers and loosen the skins.
While the peppers are cooling, prepare the herbs.
To remove the pepper skins, hold them by the stem and peel away the skin. A clean tea towel may be used, but resist the urge to just run them under water, you will lose so much great flavour.
Pull away the stem and slice the peppers lengthwise to remove the membrane and seeds.
Place the peppers into the bowl of a food processor and pulse to smooth.
Add the juice, oil and herbs continue to pulse to a desired sauce-like consistency.
Adjust seasoning as needed with salt and pepper.
This purée is most flavourful served at room temperature.