Red Pepper Mousse

Name: Red Pepper Mousse
Ingredients: 2 large red bell peppers, seeded, deveined and cut into large dice; 1 small clove garlic, peeled and bruised; 1 teaspoon fresh thyme leaves; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste; 2 teaspoons white-wine vinegar; 2 cups yogurt cheese

7 ingredients

8 steps

Ingredients

2 large red bell peppers, seeded, deveined and cut into large dice
1 small clove garlic, peeled and bruised
1 teaspoon fresh thyme leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
2 teaspoons white-wine vinegar
2 cups yogurt cheese

Directions

1

Put the peppers, garlic, thyme, salt and pepper in a nonstick skillet.
2

Sprinkle with the vinegar, partly cover and cook over medium-low heat until the peppers are tender but not soft, about 25 minutes.
3

Puree the mixture in a food processor or blender until smooth.
4

Strain through a sieve lined with cheesecloth.
5

Fold in the yogurt cheese.
6

Season with salt and pepper to taste.
7

This mousse can be stored in the refrigerator in a closed container for up to 3 days.
8

Serve with grilled bread or as a base for pasta salad.