Roasted Red Peppers With Yellow Pepper Puree

1. 1

   Keep the peppers whole and roast over an open flame or under a broiler; steam inside a paper bag and peel; see any of the roasted red bell pepper recipes posted on this site for more detailed instructions if needed.

2. 2

   Core all the peppers, but keep the red ones whole, removing the seeds from the center; set aside.

3. 3

   Roughly chop the yellow peppers after removing the seeds; puree in a blender with the oil until smooth and emulsified; season with kosher salt and pepper.

4. 4

   The peppers and puree can be chilled at least 24 hours or serve immediately; spoon the puree onto a serving plate and place a red pepper in the center; sprinkle with sea salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.