Skip to main content
Epicurious
Bon Appétit

Roasted Red Pepper Purée

4.6

(18)

This recipe is an accompaniment for Butternut Squash Soup with Roasted Red Pepper Puree .

Recipe information

  • Yield

    Makes about 3/4 cup

Ingredients

1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper

Preparation

  1. Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Nutrition Per Serving

Per tablespoon: calories
15; total fat
1 g; saturated fat
0; cholesterol
0; fiber
0
#### Nutritional analysis provided by Bon Appétit
TagsSauceCondimentDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasyMake Ahead5 Ingredients or FewerNo-CookFood ProcessorBon Appétit
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.