ROASTED RED PEPPER PUREE

These amounts and ingredients are somewhat arbitrary. Use what you have in the fridge. Leave out the anchovies if you want. Add some olives. 

You can use roasted red peppers from a jar. Or you can do do the peppers yourself: Char 3 red peppers over a flame or under a broiler. Keep turning them around until they are mostly black. Place hot peppers in a bowl covered with sarah wrap (or a pot covered with a lid). Let steam for at least 10 minutes. Peel off charred skin into a strainer over a bowl. Let the pepper juice drip down. Still over the strainer, break open the peppers, strip out the seeds, stem, and fibrous interior. Set the pepper strips into a separate bowl. Tear the pepper into any size strips. Pour strained juice over strips.


8 strips of roasted red peppers (about 3 peppers total)

5-10 anchovy plus fillets plus oil 

2 tablespoons capers plus brine

1 tablespoon balsamic vinegar

3 cloves garlic, grated or pressed or finely chopped

3 shallots, diced

1 lemon, juice + zest

pinch of salt

pepper to taste


Directions:

Place all ingredients in a jar, including the lemon halves that have been juiced and zested. Press everything down so that it's below the surface of the liquid. Add more olive oil if you need to. Keep in the fridge for up to 2 weeks. Spoon off oil to make salad dressings and marinades. Add more olive oil to replace what you've taken. Take out lemon halves and save them (you can stuff them inside a chicken before roasting). Purée in a food processor or blender. It will keep for a few days in the fridge. Or you can freeze it in an ice cube tray and then store cubes in a ziploc bag up to 6 months.

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