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Roasted Red Pepper Puree
- Difficulty
Easy
Published 1992
My mother rarely ate bell peppers—green or ripe red—unless they were peeled. I vividly remember the day she discovered how easy they were to peel—and the added flavor—when they were roasted first. I use roasted peppers in pimiento cheese, Italian style as a salad, and in this delicious puree for fried bean or crab cakes.
Ingredients
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