Roasted Bell Pepper Paste

Roasted Bell Pepper Paste Introduction Welcome to an exploration of vibrant flavors with Roasted Bell Pepper Paste! This versatile ingredient is a jewel in Mediterranean cuisine, bringing a luscious depth to a variety of dishes. Whether spread over crostini, incorporated into sauces, or used as a marinade, roasted bell pepper paste offers a sweet and smoky profile that is both exquisite and remarkably simple to create. Follow along with this detailed recipe to make an authentic homemade paste that adds a gourmet touch to your culinary repertoire. Kitchen Equipment Required Baking Sheet Blender or Food Processor Large Mixing Bowl Knife Cutting Board Measuring Cups and Spoons Spatula Jar for Storage Cooking Time Total estimated time: 1 hour 20 minutes Recipe: Roasted Bell Pepper Paste Ingredients 4 large red bell peppers (about 800g / 28 oz) 30ml (2 tbsp) olive oil 5ml (1 tsp) balsamic vinegar 3 cloves garlic, peeled Salt to taste (approx. 5g or 1 tsp) Freshly ground black pepper to taste Optional: 5g (1 tsp) smoked paprika for extra smokiness Instructions Step 1: Prep the Peppers Preheat your oven to 220°C (430°F). Rinse the bell peppers thoroughly, then dry them with a clean towel. Cut each pepper in half, removing the seeds and membranes for a cleaner, sweeter paste. Step 2: Roast the Peppers Place the bell pepper halves, skin-side up, on a baking sheet. Drizzle with 15ml (1 tbsp) of olive oil, ensuring each piece is lightly coated. Roast in the oven for 25-30 minutes, until the skins are charred and the flesh is soft. Tip: For easy skin removal, place the roasted peppers in a sealed plastic bag for 10 minutes. The steam helps loosen the skin. Step 3: Blend Ingredients Remove the skins from the roasted peppers, then transfer the flesh to a blender or food processor. Add the remaining olive oil, balsamic vinegar, garlic, salt, and black pepper. If desired, include smoked paprika for a richer flavor. Blend until smooth. Step 4: Adjust Seasoning Taste your paste and adjust the seasoning as needed. For more acidity, add a bit more balsamic vinegar. Blend again briefly to incorporate any adjustments. Step 5: Store the Paste Transfer the paste to a clean jar, sealing it tightly. Store it in the refrigerator for up to two weeks. For longer storage, consider freezing in ice cube trays for portioned use. Conclusion You’ve just made a delightful Roasted Bell Pepper Paste that will elevate your dishes with its sweet, smoky depth. This easy-to-make paste is perfect for impromptu gatherings or a sophisticated twist in everyday meals. Experiment with its use in dips, spreads, and even as a marinade – the possibilities are endless! Enjoy your culinary creation and let your newfound masterpiece inspire endless delicious adventures in your kitchen.

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