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Quick Roasted Red Pepper Puree


Chicken With Red Pepper Sauce

Chicken Shown With Red Pepper Puree

D. Rattray
I like to freeze this flavorful puree in small amounts to have on hand for garnishes or sauce.


  • 1 jar (12 ounces) roasted red peppers, drained (about 2 cups roasted red pepper pieces)
  • 2 tablespoons extra-virgin olive oil
  • 1 large clove garlic, chopped
  • few drops of Tabasco, to taste or a pinch of basil


Put all ingredients in a blender; puree until smooth. Force through a fine mesh sieve for a smoother puree, if desired. Makes about 1 1/4 to 1 1/2 cups.

This puree can be used to add color and flavor to many things. Use this to add a little color to a creamed soup, spoon a little on a plate then top with broiled or grilled chicken or fish, or stir some into a rice dish for color. I freeze extra sauce in small containers.

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Roast a Red Pepper

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