Red Pepper Paste

 

I created this recipe in May 2020, under the conditions I note. I wrote this in July 2020, when lockdowns were easing and random shortages had been alleviated. I sent it out on postcards in September 2020 when we should have known better but hoped that the situation had improved. And now in September 2021 it has been released from behind the Patreon paywall and... oh well.

(The pepper season has probably passed its peak but it's time to start planning; order some seeds or plants to grow next year. When you have a glut make this!)

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Roast Red Pepper Paste

2 sweet red peppers, maybe those long romano ones
1 shallot
2 cloves of garlic
Some thyme
Some olive oil
Salt
A little cayenne pepper to taste.

Heat the oven to perhaps 180C. Cut the peppers open, removing stalk seeds and core, lay flat on a lightly oiled baking tray. Peel and roughly chop the shallot and scatter of the baking tray. Put the two garlic cloves on it; splash with olive oil then sprinkle with thyme, salt and cayenne pepper. Roast for about 30 minutes or things are starting to get dark around the edges.

Let them cool for a little while then stuff everything into a hand blender food processor attachment. Mash it to a paste, and taste it for the seasoning.

Spread on biscuits for a snack or nibble with a bit of salad on top.

Because of the current emergency my dad couldn’t get his favourite red pepper and tomato humus (available from Filberts in Deal). I was going to have a go at making it but chickpeas were sold out. I still picked up the peppers and decided to make this. It was pretty good! You might try it with different herbs and spices if you find yourself in a pepper glut.