rick’s red pepper puree

rick’s red pepper puree

I got home a few weeks ago and there was this mysterious aroma coming from my kitchen …This usually makes me nervous as it could only be my hubby, Rick pottering around. It only means one thing….a BIG mess! Shame, he is not the tidiest kitchen cowboy in town, dedicated but not the tidiest. Yet to my surprise the kitchen looked okay’ish 🙂 and there was this smoky aroma hanging in thr air. He had chargrilled some peppers and they were sweating away in a plastic bag.


Rick is always so secretive when he stomps around the kombuis, he always wants to try and surprise me with the final outcome. This time I forced him to own up and explain what he was making…. He said he was trying out a new sauce option for a steak on the braai…. like most South African men, Rick does not need an excuse to braai…rain or shine!

What he had created was this smoky, chargrilled red pepper puree, it was just indescribable. It had this immense honesty and depth of flavour.

The next morning, I saw the bowl of red pepper puree and decided to photograph it for him as a surprise. He loved it and I loved what he had created all on his own…from chargrilling to skinning the peppers to the interesting mix of ingredients he included into his recipe.

Make this and you will revel in the deep and mysterious flavours of char grilled red peppers. Enjoy!


Smoky roasted peppers with toasted bruschetta fingers


rick’s red pepper puree
Prep time
Cook time
Total time
  • 8 Whole red peppers, pipped and cut in halves
  • 2 Small onion, chopped
  • 3 Garlic cloves, grated
  • 1 Tbsp olive oil
  • 1 Large pinch of salt
  • Pinch of milled black pepper
  • Small squeeze of lemon
  • Lemon zest – just a little bit
  • Bruschetta
  1. Put the grill of your oven on.
  2. Coat the peppers lightly with olive oil and roast skin side up in the middle of the oven for 20 minutes or till blackened.
  3. Put the chargrilled peppers into a plastic bag and allow to sweat.
  4. Remove the skins from the peppers by peeling them. Try and retain just some (not all), of the roasted or crisped peppers for a deeper, smokier flavour to your pepper puree.
  5. Add all the other ingredients into your char grilled pepper mixture.
  6. Gently heat on medium heat for a minute or two.
  7. Liquidize with a blender to a consistency of your liking. Taste for seasoning and serve on just toasted bruschetta.

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