Roast Red Pepper Purée
Just as kitchen pantry needs a few bottles of tomato purée so to should they have a few bottles of Roast red pepper Purée. Roast red pepper purée is a thick paste made by roasting, then cooking down red peppers. The purée has a thicker consistency and a deeper flavour. A popular ingredient in the middle east and most of the Spanish speaking countries, it’s concentrated, almost meaty taste adds nuance and body to everything from soups and stews, to casseroles and roasts.
While recipes often call for the paste to be added along with a liquid—usually broth, water or wine—chefs have a secret to coaxing more intense flavour out of the ingredient. How? They add the paste earlier in the cooking process. By letting paste “brown” in the pan, and sautéing it with spices and other aromatic ingredients like cooked onions, you can boost the flavour of your dish in a big way.
Once opened, store in the fridge.
Out of stock
The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.