Again this is from Rick Stein: From Venice to Istanbul. Thanks Rick, a brilliant delicious series.
Ingredients
660g red peppers
50g tomato purée/paste
½ tsp salt
1 tsp cayenne pepper (or less)
2 Tbs olive oil
Method
Roast the peppers for about 30 minutes at 220ºC until charred & soft. Put in a bowl and cover with cling film and leave until cool enough to peel. Remove the charred skins, stalks and seeds.
Blitz the roasted peppers with the other ingredients in a blender.
Store in a jar in the fridge until needed.
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