Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pepper Spread

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pepper Spread

Article excerpt

To roast red peppers, place on a foil-covered baking sheet in a 425-degree oven. Cook until charred and softened all over, about 25 to 30 minutes. Place in a paper bag and close the bag or wrap individually in plastic wrap (after first allowing to cool slightly for a few minutes). Let sit 15 minutes. You should be able to pull off the skin easily with your fingers. Remove the stem and discard all the seeds.

6 to 10 small thin hot peppers, such as serranos, seeded and finely chopped

4 pounds red bell peppers, roasted and peeled, see note

1 large eggplant, about 1 pound, roasted and peeled, see note

2 cups canned crushed tomatoes

cup olive oil, divided

6 garlic cloves, minced

cup finely chopped parsley

Salt to taste

Puree hot peppers in a food processor. …

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