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Red Bell Pepper Puree

MAKES 1 CUP Any extras of this sweet and tangy condiment can be stirred into hummus or spooned over omelets.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 pound red bell peppers, seeded and thinly sliced
  • 1 medium shallot, thinly sliced
  • Kosher salt
  • 1/4 teaspoon red wine vinegar

Instructions

  1. Heat the oil in a small saucepan over medium-high heat. Stir in the peppers and shallot. Let sizzle for 1 minute, then cover the pan, lower the heat to medium-low, and cook, stirring occasionally, for 5 minutes. Add 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then simmer for 20 minutes. Stir in the vinegar.
  2. Carefully blend the pepper mixture until completely smooth. Pass through a fine-mesh sieve to remove any pepper skin. Pour into a wide, shallow container and chill, covered, for 2 hours before using.