I am not one of those people who can meal prep the same meal for the entire week. Honestly, I wish I could be because it would save SO much time, but I get bored with food easily and always need to switch up a little something to give even a simple dish some pizazz! So, I love to have a fridge, pantry, and freezer full of prepped staples that I can mix and match to create something delicious on the fly! This roasted red pepper purée is exactly that- a versatile basic that you can use to add flavor to a soup, spread on a sandwich bread, add to a dip, or my personal favorite, into a pasta dough!

This is more of a ‘method’ than a recipe, because I like to add in flavor as I go, but if you want to add something extra to the purée you can absolutely do that- tossing in some oregano, roasted garlic, or onion is delicious! The key to making this as easy as possible to use is making sure you take the time to make sure it is perfectly smooth- a lumpy purée is going to wreak havoc in something like a pasta dough!

Choosing Your Red Peppers

The type of peppers you use can alter the flavor of the purée. I’m using a simple bell pepper, both some right off the plant and some that have been sitting in my kitchen for a while and have gone slightly wrinkly. Because we are going to singe the skin off of them, the wrinkles don’t matter- perfect for reducing food waste!

However, if you want to add some spice into your purée adding in a few Red Fresno, Cayenne, Cubanelle, or even fully ripe jalapeño peppers that have turned red can alter the flavor profile!

Red Pepper Purée Method

Preheat your oven to 450º

Wash and dry your peppers then slice in half and de-seed. I also like to take the time to remove any of the excess placenta (weird name I know- but it is the white bit of the inside of peppers that the seeds grow on) to get a uniform flavor and color.

Line a baking sheet and place peppers cut side down and roast for 45-50 minutes or until the peppers’ skin is blackened and blistered.

Immediately transfer the still-hot peppers to a bowl and cover with a towel. Let cool. This will loosen the skin.

Remove the blistered skin from each pepper and toss into a food processor. Process until smooth.

You could be finished at this step if you like, but if you plan on using the red pepper purée in pasta dough, it needs to have a uniform texture. Pass the purée through a sieve or a food mill to remove any chunks, missed seeds, or skin that didn’t peel off.

Transfer to an airtight container and store in the fridge for about five days or freeze in ice cube trays for up to four months!