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Roasted Red Pepper Purée

Scott Phillips

Yield: Yields 3-1/4 cups.

This recipe makes enough topping for eight small pizzas. Leftovers can be used in summer salads, pastas, and sandwiches.


  • 6 red bell peppers
  • 1/2 cup extra-virgin olive oil
  • 2 Tbs. fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp. sweet paprika
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 90
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Protein (g): 1


  • Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers’ juices. Don’t rinse the peppers at any point, as this will wash off much of their sweet flavor. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste. If you prefer a smoother purée, force the mixture through a fine sieve.

Make Ahead Tips

The purée can be refrigerated, covered, for up to three days.


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