Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Red Bell Pepper Purée

Preparation info
  • About

    1 pint

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Red bell peppers 2

Method

Procedure

Preparation

  1. Roast the peppers directly over a gas flame or on a grill until the skin is blackened all over. Immediately wrap the peppers in foil and allow them to steam in their own heat until cooled to room temperature.
  2. Scrape all of the blackened skin off of the peppers. Do not wash them. Remove the st