Steps to Make Homemade Red Bell Pepper Paste
Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Super Quick Homemade Red Bell Pepper Paste. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Red Bell Pepper Paste, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Bell Pepper Paste delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Red Bell Pepper Paste using 3 ingredients and 17 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Red Bell Pepper Paste:
- 6 Red bell pepper
- 1 tbsp Olive oil
- 1 tsp Sea salt
Instructions to make Red Bell Pepper Paste
- Preheat the oven to 390°F or 200 C
- Place the washed whole peppers on a tray and roast for 50 minutes, turning them after 30 minutes.
- Remove the peppers from the oven when they are blistered (but not burnt black). Lower the temperature to 160 C or 320°F.
- Transfer the peppers on a plate and let cool.
- Meanwhile, place a kitchen sieve over a large bowl. Keep a plastic bag nearby. Place a smaller bowl next to it and bring your whole peppers
- Slowly open the pepper over the sieve and let the liquid pour down
- When the pepper is drained, start by removing the top part and discard in the plastic bag.
- Skin the pepper and keep the skin and seeds in the small bowl.
- Once the pepper is skinned and free of seed, put it in the colander so it loses more liquid.
- Repeat until you're out of peppers.
- Save the liquid for cooking rice or grains or add to soups. Use the skin and seeds to make seasoning.
- Puree the peppers in a smooth paste in the food processor. Work in batches if needed.
- Add the oil and salt, mixing well.
- Line a large shallow baking dish with parchment paper. Very lightly oil the dish
- Spread the mixture on the parchment pepper. It should be no more than 1/4 inch thick.
- Bake for 2 to 3 hours, giving a good stir every half hour (scrape down the sides with a spatula)
- The paste keeps well in a glass jar covered with a little olive oil (2 months in the fridge)
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