Red Pepper Puree

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Red Pepper Puree

makes 3/4 cup

 

1/2 tsp extra virgin olive oil

1 1/2 c diced red bell pepper

2 roasted red peppers, peeled, seeded and diced

1/2 c diced yellow onion

1/2 diced celery

1 tsp minced garlic

1 tbsp finely shredded fresh basil

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

 

Heat a small saute pan over medium-high heat and add the olive oil to

lightly coat the bottom of the pan. Stir in the peppers, roasted

peppers, onion, celery, basil, garlic, salt & pepper. Cook until the

vegetables are soft and tender, about 3 minutes.

 

Carefully ladle the ingredients into a blender and puree until smooth.

 

Use the puree immediately or store in an airtight container in the

refrigerator for up to 3 days