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

Pomegranate Muhamara

Yield: 4 portions
    • 1 lb. Culinary Traditions™ Roasted Red Pepper,  thawed
    • 1/2 cup walnuts, shelled and ground
    • 3 tbsp. quality bread crumbs or sesame cracker crumbs
    • 1 tsp. lemon juice (or more to taste)
    • 4 tsp. Culinary Traditions™ Pomegranate Concentrate,  thawed
    • 1/4 tsp. red chili paste (or more to taste)
    • 1/4 tsp. salt
    • 1/4 tsp. cumin, ground
    • 1 tbsp. olive oil

Method:
1. Combine Roasted Red Pepper puree, walnuts and bread crumbs in a food processor and process until finely ground. Add lemon juice and Pomegranate Concentrate and blend until creamy.
2. Add the chili paste and adjust the seasoning.
3. Pour into a 2-cup storage jar and chill overnight to allow flavors to mellow.
4. When ready to serve scrape dip into a serving dish and decorate with ground cumin and drizzle of olive oil.

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