When you’ve made all your go to pepper recipes and you still have a mountain of peppers to attend to from the garden, it’s easy peasy to whip up a Roasted Sweet Pepper Puree.

This year the pepper harvests have been good but a little bit too good. No matter how many peppers I use I can’t seem to run out of my supply. I’ve stuffed them, I’ve made relish, I’ve even just had them in a salad and still my pepper hauls remain. But there was one thing that I haven’t made, Roasted Sweet Pepper Puree. 

Sweet pepper puree is a wonderful condiment to have in your fridge. You can use it for flavoring breads, making a delicious pasta sauce or even as a spread on your favorite sandwich. The sky’s the limit with this simple solution for sweet pepper harvests.

Roasted Sweet Pepper Puree 

6-8 red and green bell peppers

2 TBSP olive oil

1 tsp kosher salt

Preheat the oven to 350°F and line a rimmed baking sheet with aluminum foil. 

Prep the peppers by washing them under cool running water and cut the stems off to remove the seeds. Place the peppers in a single layer on your lined baking sheet. 

Drizzle the olive oil over the peppers as well as sprinkling the kosher salt. With gloved hands, massage the oil and salt into the peppers until every pepper is thoroughly coated. 

Bake the peppers for 1 hour or until the skins become blistered and burned. Once the peppers are roasted let them cool completely. 

When cooled, peel the peppers by removing the skins where they are blistered. The skins should come over fairly easy and can be discarded. 

Place the peppers in a blender and puree them into a somewhat smooth consistency. I leave mine a little chunky because I like the texture but feel free to blend it until the puree is completely smooth. 

Store your roasted sweet pepper puree in a glass jar and keep it in the fridge. The puree will stay fresh in the fridge for 5-7 days.