A large bag of red peppers have been sitting in my fridge for a few days now. When I saw Kalyn's Roasted Red Pepper Dip with Feta and Mint, I was inspired to roast a few (and threw the rest in the freezer-I'll let ya' know how that turns out). On the menu is breakfast for dinner, poached eggs over spinach and salmon (I'll write it up and post it) and I don't want to do a Hollandaise sauce. I'm going to use pureed roasted red peppers, instead.
If you've never roasted red peppers in the oven, don't be intimidated, it's super easy! And much more economical than buying them in jars from the store.
Yield: 2 cups
Time: 45 minutes
3 large red peppers
1 1/2 TBSP canola oil
1 tsp kosher salt
1 tsp herbes de Provence
1 1/2 tsp balsamic vinegar (use a good quality)
- Preheat the broiler.
- Place the peppers on a parchment lined baking sheet and coat them with oil.
- When broiler is hot, place peppers on sheet under broiler-watch carefully.
- When peppers start to blister and turn black, carefully turn them a quarter turn.
- Repeat until peppers are evenly blistered.
- Remove from oven and place into a paper bag for 30 minutes, folding top over to trap steam.
- After 30 minutes, remove peppers and pull stem out, tear peppers apart, remove and discard seeds.
- Rub skin to remove.
- Place peppers in food processor with salt, herbes de Provence and vinegar.
- Process until desired consistency is reached.