Red Bell Pepper Paste Food

ROASTED RED BELL PEPPER PASTE RECIPE

Steps:

• Preheat oven to broil and place rack within the top-third of the oven.
• Brush a large sheet pan with a thin layer of oil then lay the red bell peppers on their side on the pan. Broil for 5-7 minutes per side, or until nicely blackened all around. Remove from oven and place in a large bowl and cover tightly with plastic wrap. Allow to cool completely, around 1 hour.
• Peel the skin and remove the seeds from each pepper, keeping them inside the bowl they cooled in. Place peeled flesh in a second, large bowl until all peppers have been peeled. Place a sieve or chinois over the second bowl and slowly add the peeled skins, seeds, and any water from the bottom of the first bowl and strain the liquids into the bowl with the flesh until none remains. Discard remaining solids from the sieve.
• Place bell pepper flesh and liquids into a high-powered blender and puree until smooth, then add to a large, dry pot and cook over low heat, stirring every 20-30 minutes, until reduced by half, about 2 hours.
• Add roasted red bell pepper paste to jars and top with 1/4-inch of olive oil for preserving and canning. Store sterile-sealed jars in the pantry for up to 1 year, and opened jars in the fridge for up to 10-14 days.

RED BELL PEPPER PASTE

Steps:

• Put all ingredients except olive oil and walnuts in a blender. Blend until smooth.
• Slowly add olive oil and walnuts, continue blending.
• Make sure not to over-mix, the walnuts should still be left in small pieces.

ROASTED RED PEPPER HARISSA

Steps:

• Cook garlic and oil in a small saucepan over medium until garlic is tender, 10-15 minutes. Let cool.
• Meanwhile, toast caraway seeds, coriander seeds, cumin seeds, and peppercorns in a dry small skillet, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill.
• Blend spices, garlic and oil, roasted red peppers, chile, vinegar, and sugar in a blender until smooth; season with salt.
• Do Ahead
• Harissa can be made 1 day ahead. Cover and chill.

TURKISH RED PEPPER PASTE

Steps:

• Cut the capsicums into large chunks, discarding the seed core.
• Slice the chillies in half (discarding the seeds for if you require a milder paste) and trim any stems.
• Place the capsicums, chillies, water, salt, sugar and olive oil in a food processor until smooth.
• Transfer the mixture to a saucepan and simmer gently until the mixture is thick has reduced to a thick paste (about 1 hour) stirring frequently.
• Keep stirring frequently to take care that the mixture doesn't stick to the bottom of the pan.
• Allow to cool then use as desired in Turkish recipes or any time that you want a little "heat" in your cooking.
• This mixture can be kept in a refrigerator or up to 1 week in a sealable container. Or, it can be frozen in a small sealable plastic container.

RED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
• Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.