Red Pepper Paste

Red Pepper Paste

Roasted red peppers simmer down into a smoky, concentrated paste for sauces and marinades.

Total 2 hr Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This paste reduces roasted red peppers with garlic and a touch of chili into a thick, deeply flavored condiment. It works stirred into soups, spread on sandwiches, or whisked into marinades and dressings for a smoky, sweet-tart base note common in Mediterranean and Middle Eastern cooking.

Ingredients

  • 6 red bell peppers
  • 2 red Fresno chiles, or 1 teaspoon crushed red pepper flakes
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika

Method

  1. Preheat the broiler. Place the whole red bell peppers and chiles on a baking sheet and broil, turning every few minutes, until the skins are blistered and charred on all sides, about 15 minutes total.

  2. Transfer the charred peppers and chiles to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes to loosen the skins.

  3. Peel the skins from the peppers and chiles, discard the stems and seeds, and roughly chop the flesh.

  4. Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and cook, stirring, until fragrant and just golden, about 1 minute.

  5. Add the chopped peppers, tomato paste, red wine vinegar, sugar, salt, cumin, and smoked paprika to the skillet. Stir to combine.

  6. Transfer the mixture to a food processor or blender and puree until smooth, scraping down the sides as needed.

  7. Return the puree to the skillet and simmer over low heat, stirring often, until thickened to a jammy paste that holds its shape on a spoon, 25 to 30 minutes.

  8. Let the paste cool to room temperature, then transfer to a clean 16-ounce jar. Refrigerate for up to 2 weeks or freeze in small portions for up to 3 months.

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    Red Pepper Paste

    This paste reduces roasted red peppers with garlic and a touch of chili into a thick, deeply flavored condiment. It works stirred into soups, spread on sandwiches, or whisked into marinades and dressings for a smoky, sweet-tart base note common in Mediterranean and Middle Eastern cooking.

    2 hr 16 oz 45 cal

    Ingredients

    • 6 red bell peppers
    • 2 red Fresno chiles, or 1 teaspoon crushed red pepper flakes
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 tablespoon tomato paste
    • 1 tablespoon red wine vinegar
    • 1 teaspoon sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika

    Method

    1. 1

      Preheat the broiler. Place the whole red bell peppers and chiles on a baking sheet and broil, turning every few minutes, until the skins are blistered and charred on all sides, about 15 minutes total.

    2. 2

      Transfer the charred peppers and chiles to a bowl, cover tightly with plastic wrap, and let steam for 15 minutes to loosen the skins.

    3. 3

      Peel the skins from the peppers and chiles, discard the stems and seeds, and roughly chop the flesh.

    4. 4

      Heat the olive oil in a 9-inch skillet over medium heat. Add the garlic and cook, stirring, until fragrant and just golden, about 1 minute.

    5. 5

      Add the chopped peppers, tomato paste, red wine vinegar, sugar, salt, cumin, and smoked paprika to the skillet. Stir to combine.

    6. 6

      Transfer the mixture to a food processor or blender and puree until smooth, scraping down the sides as needed.

    7. 7

      Return the puree to the skillet and simmer over low heat, stirring often, until thickened to a jammy paste that holds its shape on a spoon, 25 to 30 minutes.

    8. 8

      Let the paste cool to room temperature, then transfer to a clean 16-ounce jar. Refrigerate for up to 2 weeks or freeze in small portions for up to 3 months.