Roasted Capsicum Puree
This handy little recipe does a lot of mileage in your fridge. Cheffy and tasty!
You say capsicum, I say bell pepper, whatever you call it, this little cheffy smear goes well with so many things. I have used it on Arepas, with any kind of meat, as a sauce on avocado with some melted cheese, quesadillas, to name a few. Tell me what you’ll use it with!
Here are a few suggestions that we think would be pretty amazing;
Dips and Appetizers
Dip for Bread or Crackers: Serve it with crusty bread, corn chips, or veggie sticks.
Cheese Platter Accent: Pair it with soft cheeses like brie or goat cheese for a sweet and spicy contrast.
Topping for Crostini: Spread on toasted baguette slices, topped with feta or fresh herbs.
Deviled Eggs: Mix into the yolk filling for an elevated, spicy twist.
Main Dishes
Pasta Sauce: Toss with pasta for a smoky, spicy alternative to marinara.
Pizza: Use instead of traditional tomato sauce for a flavourful pizza.
Roasted Meats: Brush over chicken, pork, or beef as a glaze or marinade.
Stuffed Vegetables: Use as a filling or topping for stuffed bell peppers or zucchini.
Taco Topping: Drizzle on tacos, burritos, or enchiladas for added heat and flavor.
Seafood Pairings
Fish Topping: Spoon over grilled or baked fish like salmon or snapper.
Seafood Dip: Serve alongside grilled or fried seafood for dipping.
Ceviche Sauce: Mix into ceviche for a zesty kick.
Breakfast and Brunch
Eggs: Drizzle over scrambled eggs, omelets, or frittatas.
Avocado Toast: Spread under or over smashed avocado for a spicy upgrade.
Soups and Stews
Soup Swirl: Stir into creamy soups like tomato, pumpkin, or lentils for added depth.
Chilli Base: Use as a starting point for a chili recipe.
Snacks and Condiments
Burger Sauce: Slather on burgers or sandwiches.
Wraps and Sandwiches: Spread inside wraps, paninis, or sandwiches.
Rice Noodle or Grain Bowls: Use as a dressing for quinoa, couscous, or noodle bowls.
Other Uses
Salad Dressing: Blend with olive oil and vinegar for a tangy dressing.
Grain Salad Flavor: Mix into couscous or farro salads.
Vegetable Glaze: Toss with roasted or grilled vegetables.
Dumpling Sauce: Serve as a dipping sauce for dumplings or potstickers.
Savory Tart Filling: Spread as a base layer in savoury tarts or galettes.
Need
- 4 capsicum/bell pepper red, roasted, peeled and de-seeded
- 1 shallot/eschalot, peeled
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- Generous Pinches pink salt flakes BUY
- 5 Drops doTERRA black pepper oil BUY
- 1 Teaspoon dried red chilli flakes (optional)
Do
- 1
To roast peppers/capsicums, wrap them in foil and place into a hot oven for around 25-30 minutes. Remove them from the oven and leave them wrapped until cool to touch. Peel and deseed them by hand when cool enough to handle. Save the juices and use in the puree if possible.
- 2
Place the shallot and EVOO into the Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1/MC off.
- 3
Add remaining ingredients including the roasted peppers to the Thermomix bowl and blend 2 min/speed 10.
- 4
Keep hot until ready to serve.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
