Red Bell Pepper Essence
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Credit: Deb Paquette, Chef/Partner, Etch, Nashville, Tenn.
The National Culinary Review, June 2013
1 (28 oz.) can high-quality diced tomatoes
1 red bell pepper, roasted, skinned, seeded
2 garlic cloves, reserved from garlic oil
¼ cup canola oil
1 t. smoked paprika
¼ cup garlic oil (recipe follows)
2 cups canola oil
½ cup whole garlic cloves
1 cup olive oil
Method: Heat oven to 350ºF. Place tomatoes on small sheet pan; roast until no liquid remains, 20-25 minutes. Blend with roasted pepper, garlic cloves, garlic oil, canola oil, paprika and cayenne. Puree until smooth. Cool. Store in squirt bottle.
Method: Heat canola oil and garlic in saucepot on low. Let simmer until garlic is brown but not burnt, about 15-20 minutes. Cool; add olive oil. Store in refrigerator (garlic cloves remain in oil).
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