Roasted Capsicum Puree
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!
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Need
- 4 red bell peppers/capsicums, 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
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!
