Purea Di Peperoni
You can use any colour peppers to make this purée
Makes enough for: 200 mls
Ingredients
- 450 g mixed peppers, pith and seeds removed and cut into thick slices
- 5 mls olive oil
- salt and freshly ground black pepper to season
Method
- Place the peppers and olive into a lidded pan and heat over a medium temperature
- Season, toss the peppers to coat with the oil and place the lid on the pan
- Reduce the temperature and leave to cook until the skin starts peeling off the peppers and they are completely soft
- Remove from the heat and when cool enough to handle, remove the skins
- Place the peppers into a jug with the pan juices and use a stick blender to purée
- Store refrigerated in a sterilized glass jar and use as needed
Notes
See this post on how I sterilize my glass jars.