Elm Farm

Family owned & farmed in Marshfield, MO

Roasted Pepper Paste

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This simple recipe really packs a punch. We smear it on grilled chicken breasts for some of the best sandwiches you’ve ever tasted. Super versatile depending on your family’s heat preferences.

Roasted Pepper Paste

Roasted Pepper Paste

Recipe by Cherith Mitchell
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • A bunch of peppers

  • 1 garlic head

  • 1 small onion

  • 2-3 sprigs of basil

  • 1-2 sprigs of oregano or sage (optional)

  • 1/4 - 1/2 c olive oil

  • 1 tsp salt

  • 1/2 tsp fresh cracked pepper

  • 1 lime

  • 1 TBSP red wine vinegar

Directions

  • De-vein and deseed peppers. Use mostly sweet and a few spicy for a robust flavor. Roast with peeled garlic cloves and quartered onion until blistered, about 45min to an hour at 350-400.
  • Add peppers, garlic, herbs, salt & pepper to food processor. Blend until smooth. Add squeezed lime, splash of red wine vinegar and process.
  • While running, slowly add olive oil. Blend until a smooth paste forms. Add more olive oil if needed to make a spreadable paste.
  • Store in glass jar for months in fridge. Great on sandwiches or mixed into homemade hummus with crackers.