Sweet Peppers

In recent years, many different-colored sweet bell peppers have become available in American markets. Chefs have taken to them not only for their flavor but for the sunny, summery look they give to a finished plate. Sweet pepper purée can be used to finish cooking liquids, giving them color, flavor, and texture. It works especially well in sauces for grilled or sautéed foods. It can be incorporated into an already prepared sauce, such as a mayonnaise, or used as a sauce base in itself, with ingredients added to it (as for vinaigrette). The simplest way to use sweet pepper purée is to whisk it into a flavor base such as a stock, wine used to deglaze a sauté pan, or a little heavy cream. Exciting presentations can be made using different-colored sweet pepper purées together on the plate.