Baked bell pepper puree – the low histamine alternative to tomato paste

1-2 hours For 4 servings Ingredients: 8 red bell peppers (about 1 kilo), 2-3 preserving jars,
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Baked bell pepper puree – the low histamine alternative to tomato paste

29. June 2017

Ingredients

For 4 servings

8 red bell peppers (about 1 kilo)

Or more depending on how much you want to prepare

2-3 preserving jars

Preparation time:

1-2 hours

Difficulty:

easy

Instructions

1.

Preheat the oven at the highest level (if possible grill) and cover 2 baking sheets with baking paper

2.

Wash and dry the bell pepper, remove the cores, quarter it, and spread with the skin side up on the baking sheet

3.

Now slide the sheets individually into the oven and bake on a medium rail for about 15-20 minutes. It is important that only one sheet is kept in the oven to get an ideal result. The bell pepper skin gets black spots in time and burns. It should be exactly like this!

4.

Remove the tray from the oven, set aside and cover the peppers with a damp kitchen towel. Let it cool down for about 20-30 minutes.

5.

When the peppers are chilled the skin has to be peeled off. This is best done with a small kitchen knife and requires some patience. Only the aromatic pulp remains behind

6.

Put the pulp in a blender and mix proberly. Now your bell pepper puree is ready and can be processed immediately.
Here is the link to my sauce recipe!

7.

If you want to keep the puree, rinse some preserving jars with boiling water and fill in the puree. Close the lid tightly and turn to the head to cool down.

8.

Enjoy!

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