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
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
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.
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.
