John Myers
Ingredients for 1 servings:
- 2 kg red bell pepper(s)
- 50 ml white wine, sweet
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper, freshly ground
Instructions
Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 hours; Total time approx. 6 hours 15 minutes
An intense paprika aroma for soups, stews, sauces or dips
Halve the peppers, clean them, and steam them in a metal pan over medium heat for at least one hour, skin-side up. Let the peppers cool, then peel and chop or puree them. Heat the olive oil and briefly sauté the pepper and salt. Then add the pepper puree and bring to a boil while stirring. Add the white wine and reduce until the alcohol has noticeably stopped evaporating. Now let the pulp thicken on the lowest heat for about four hours with the lid uncovered, stirring occasionally. The pulp is ready when almost all of the liquid has evaporated and a solid paste has formed. The long heating and evaporation process gives the pulp a particularly intense flavor. It will keep in the refrigerator for several weeks but can also be frozen in portions. The pulp can be used in soups, stews, or sauces. It can also be made into dips by mixing it with cream cheese or mayonnaise.
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