Red Pepper Puree

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Servings: 12 Difficulty: Intermediate
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A vibrant, silky sauce with sweet bell pepper flavor and a gentle kick of heat.
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Red Pepper Puree

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 689.4

Description

This vibrant Red Pepper Puree offers a smooth, velvety texture with the natural sweetness of roasted bell peppers balanced by aromatic onions and garlic. The addition of Szechuan chili sauce provides a subtle, complex heat that elevates the dish without overpowering the fresh vegetable flavors. Perfectly suited as a versatile accompaniment, this sauce pairs beautifully with steamed fish, stir-fried chicken, or even grilled vegetables. Its rich color and mild spiciness make it an excellent choice for adding depth to everyday meals. Simple to prepare using pantry staples, this puree delivers a restaurant-quality finish to your home cooking, offering a healthy and flavorful alternative to heavier cream-based sauces.

Ingredients

Directions

  1. Heat olive oil in a large saucepan over medium-high heat.
  2. Add chopped onions, minced garlic, and red bell peppers to the pan.
  3. Sauté the vegetables, stirring occasionally, for 10 minutes until softened.
  4. Pour in chicken stock and Szechuan chili sauce, stirring to combine.
  5. Bring the mixture to a boil, then reduce heat to low.
  6. Cover the saucepan and simmer until the vegetables are very tender, about 15 minutes.
  7. Remove from heat and allow the mixture to cool slightly.
  8. Transfer the contents to a blender or food processor.
  9. Blend until completely smooth and creamy.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 689.4kcal
% Daily Value *
Total Fat 25.9g40%
Saturated Fat 5.8g29%
Cholesterol 106.8mg36%
Sodium 154.7mg7%
Total Carbohydrate 84.4g29%
Dietary Fiber 30.8g124%
Sugars 8.2g
Protein 49.8g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate in an airtight container for up to 3 days.

Substitution: Use hot pepper sauce instead of Szechuan chili sauce for a different heat profile.

Serving Suggestion: Excellent with stir-fried or steamed chicken, fish, or vegetables.

Yield: Makes approximately 3 1/2 cups.

Keywords: red pepper, puree, sauce, bell pepper, chili sauce, garlic, onion, olive oil, chicken stock, vegetable sauce, smooth, simmered, blender, side dish, stir fry, steamed fish, healthy, easy, homemade, condiment
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