Red Bell Pepper Puree

Makes 1 ¼ cups


  • 3 large red bell peppers
  • 4 scallions, chopped
  • 2 garlic cloves, crushed
  • 2 small red chilies, finely chopped
  • 2 tablespoons fish sauce, optional
  • 2 tablespoons lime juice
  • 2 tablespoons chopped cilantro leaves


Broil the bell peppers under high heat for 10 minutes, turning often, until the skin blisters and blackens all over.  Place in a paper bag or bowl covered with a dishtowel, cool slightly, then peel, remove the seeds, and roughly chop.

Put the bell peppers into a food processor and add the scallions, garlic, and chili.  Process until smooth.  Transfer the puree to a saucepan and stir in the fish sauce (if using), lime juice, and cilantro.  Cook over medium heat until slightly thickened.  Serve as a dip with an antipasti selection or as a pasta sauce.

Source: The Produce Bible by Leanne Kitchen