Roasted Red Pepper

Red Bell Peppers are common to the cuisines of the Mediterranean, Southwest and South America. Our Roasted Red Pepper puree is made from field-ripened sweet red bell peppers - fire roasted, steamed to loosen their skins and then skinned and seeded by hand. The pepper 'meats' are then pureed with a touch of olive oil added to make a gourmet base for any soup, flavored aioli, and savory sauce recipe. The roasted flavor and orange-red color makes this a truly special puree.



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Featured Recipe

Salt Roasted Potatoes with Chorizo and Roasted Red Pepper Puree

Yield: 8 portions
    • 8 small creamer potatoes
    • 2 lb. kosher salt
    • 2 tbsp. olive oil
    • 6 oz. chorizo, diced
    • 3 cloves garlic
    • 2 shallots, sliced
    • 1 oz. brandy or Pernod
    • 1/4 cup The Perfect Purée Roasted Red Pepper,  thawed
    • 4 oz. goat cheese, crumbled
    • 1/2 bunch green onions

Method:
1. Bury the potatoes in salt and roast at 350° F or until the potatoes are soft. Remove from the salt and allow to cool.
2. Cut the potatoes in half and scoop out some of the center flesh.
3. In a sauté pan, heat the olive oil add the chorizo, sauté a few minutes and then add the garlic and shallots.
4. Flambé the mixture with the brandy or Pernod. Add the Roasted Red Pepper puree.
5. Let cool slightly and then spoon into the potato halves. Crumble the goat cheese on top and then garnish with sliced green onions.

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