Updated: Apr 12
Here's a simple recipe for red pepper paste. This paste is amazing as a condiment or to enhance the flavors of soups and stews. It's even amazing on toast! For a bonus round, blend it with cooked, peeled eggplant, and watch your world come alive- then add it to toast or your favorite dish!
2 12 oz jars roasted red peppers, drained and dried (I use Trader Joe's brand) 1 TBS coarse or kosher salt
2 TBS sweet paprika
2 TBS smoked paprika 2 large garlic cloves, peeled and minced 1/3 cup olive oil
Slice the drained and dried roasted red peppers into strips. Place in food processor or blender.
Add salt, garlic, spices and oil. Pulse for 10-15 seconds until smooth and blended.
Store in a tight jar in the refrigerator for up to 3 months.