Purée de Poivrons Rouges

Red Pepper Purée

Preparation info
    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About


  • ½ medium onion
  • 1 clove garlic
  • 1-2 tbsp/20-30


Sauté the onion and garlic in oil until soft and golden. Simmer the peppers and thyme in stock until tender. Remove from stock, liquidize with onion and garlic and season to taste. If a more liquid sauce is preferred, add a little stock to dilute purée.