Bell Pepper Puree

Name: Bell Pepper Puree
Ingredients: 6 red bell peppers; 2 garlic cloves, crushed; 4 to 5 tablespoons vinegar or the juice of 1 1/2 lemons; Pinch of ground chili pepper; 1 teaspoon ground cumin; 4 tablespoons extra virgin olive oil; Salt; 2 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped cilantro; Peel of 1/2 preserved lemon, chopped (see page 7)

10 ingredients

8 steps

Ingredients

6 red bell peppers
2 garlic cloves, crushed
4 to 5 tablespoons vinegar or the juice of 1 1/2 lemons
Pinch of ground chili pepper
1 teaspoon ground cumin
4 tablespoons extra virgin olive oil
Salt
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped cilantro
Peel of 1/2 preserved lemon, chopped (see page 7)

Directions

1

Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler.
2

Turn them until their skins are black and blistered all over.
3

Alternativelyand more easilyroast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
4

To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes.
5

Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time.
6

When the peppers are cool enough to handle, peel them, and remove and discard the stems and seeds.
7

Blend the peppers to a puree in the food processor with the garlic, vinegar or lemon juice, chili, cumin, olive oil, and a little salt to taste.
8

Put the puree into a serving bowl and mix in the chopped parsley, cilantro, and preserved lemon peel.