Sweet Pepper Purée

Preparation info

  • Difficulty


  • Yield:

    3 cups

Appears in


By James Peterson

Published 1991

  • About

When served alone, this sauce can be made hotter and more exciting by including some chiles, fresh Provençal herbs (fresh thyme, marjoram, or oregano), chopped garlic, onions, or hot pepper sauce such as Tabasco. Roasted and peeled peppers have a more intense and complex flavor, but if speed is an issue, make the purée with unpeeled raw peppers and then strain out the peels (through a drum sieve is best) after cooking.


sweet peppers of a single color 6 to 8 6 to 8
extra-virgin olive oil ¼ cup 60 ml


  1. Grill the peppers or roast them on a gas stove (see Sauce Andalouse) until the skin is burnt and black all over. Scrape away the peel and rinse under cold water. Cut around and remove the stems from the peppers. Cut the peppers in half lengthwise and pull out the seeds and pulp.
  2. Purée the peppers in a food processor or work them through a food mill or drum sieve. If an extremely stiff purée is needed, cook the purée while stirring constantly to reduce it. Just before serving or using, slowly stir in the oil.