Piquillo Pepper Purée
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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011
1 T. sliced shallot
1 oz. red bell pepper syrup (reduced red bell pepper juice)
7 oz. piquillo peppers, drained, patted dry
Salt and cayenne pepper, to taste
2 oz. Spanish extra virgin olive oil
Method: Combine shallot, pepper syrup, peppers, salt and cayenne pepper in Vita-Prep blender; purée. Slowly stream in olive oil until mixture is thick enough to stand on its own. Refrigerate overnight.
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