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!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 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
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.
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.
Add remaining ingredients including the roasted peppers to the Thermomix bowl and blend 2 min/speed 10.
Keep hot until ready to serve.