Roasted Red Pepper Puree

Preparation info

    • Difficulty


Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

  • About

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.