- 2 or more red bell peppers
- water
- salt and pepper to taste
- The easiest, if you're firing up a grill anyway, is to simply char the skins thoroughly on the grill.
- The second method is to hold the peppers with tongs one at a time directly over a gas burner. Turn the peppers until they are evenly blackened.
- If you have access to neither a grill nor a gas burner, the third option is to use a broiler, turning the peppers frequently until the skins are blackened.
2. Whichever method you use, as soon as the skins are blackened, place the peppers on a plate and cover tightly with plastic wrap. Set aside for about fifteen minutes, or until the peppers are cool enough to handle. The plastic wrap will steam the peppers and help to release the skin. The chargrilled flavor will permeate the peppers.
3. When the peppers are ready to handle, carefully slice off the tops and bottoms of the peppers with a sharp knife. Using a clean kitchen towel, wipe the skins off the peppers --- they should come right off. Remove the seeds from the inside of the peppers as best as you can. (I usually use a teaspoon for this task). It's worth it to be thorough with this, since seeds will impart a bitter taste to your puree.
4. Process the peppers in a food processor or blender with just enough water to make a thick but smooth puree. Add salt and pepper to taste.
To store:
Store in the refrigerator, in a covered container.
