Yellow or Red Bell Pepper Puree

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

This puree is not a sauce by itself, but added to mayonnaise, sour cream, whipped cream, sabayon, olive oil, or butter, or mounted with stock and butter, it becomes a sauce for salads, soups, and grilled fish and meats prepared in countless ways. If you want dice or strips of pepper for salads, garnishes or sauces, follow the process up to the step to puree, then chop or julienne the peppers.