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Rick's red pepper purée

Recipe from: 4 September 2013
vegetarian recipes peppers

Ingredients 9
Servings may vary
Time 00:10


  • 8
    whole red peppers - pipped and cut in halves
  • 2
    small onions - chopped
  • 3
    garlic cloves - grated
  • 1
    olive oil
  • 1
    Large pinch of salt
  • Pinch of milled black pepper
  • Small squeeze of lemon
  • lemon zest - just a little bit
  • Bruschetta to serve


Put the grill of your oven on.

Coat the peppers lightly with olive oil and roast skin side up in the middle of the oven for 20 minutes or till blackened.

Put the chargrilled peppers into a plastic bag and allow to sweat.

Remove the skins from the peppers by peeling them. Try and retain just some (not all), of the roasted or crisped peppers for a deeper, smokier flavour to your pepper puree.

Add all the other ingredients into your char grilled pepper mixture.

Gently heat on medium heat for a minute or two.

Liquidize with a blender to a consistency of your liking.

Taste for seasoning and serve on just toasted bruschetta.

Recipe reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.

Read more on: vegetarian  |  checkers braai  |  recipes

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