Sweet Bell Peppers from Spain
Written by Marty M., Produce Buyer on Wednesday, December 31 2008
The Dutch might have “invented” the colored bell pepper, and Americans eat fresh bells more often than French fries…but the Spanish really know how to grow them! Throughout this winter, Central Market is flying in the world’s best red, gold and orange bell peppers, fresh from our Spanish suppliers. These massive peppers are larger and sweeter than any others you’ll see all year.
One thing that often gets overlooked is the power of roasting these peppers. The thick cellulose skin of the pepper is hard to digest, and the soft flesh gains new dimensions when heated. Here are a few recipes to bring out the best in these phenomenal peppers:
One thing that often gets overlooked is the power of roasting these peppers. The thick cellulose skin of the pepper is hard to digest, and the soft flesh gains new dimensions when heated. Here are a few recipes to bring out the best in these phenomenal peppers:
ROASTED RED BELL PEPPER HUMMUS
Ingredients
16 ounces chickpeas (Canned is fine, but frozen is better!)
6 ounces roasted red bell peppers
1 jalapeno, seeded, diced
1 tablespoon chopped garlic
3 tablespoons chopped cilantro leaves
1 teaspoon paprika (Actually, another variety of red pepper.)
3 tablespoons chopped onion
1 teaspoon freshly cracked black pepper
1 tablespoon chipotle pepper in adobo (Adobo is the sauce included with most canned chipotles. It is a mixture of chile powder and tomato paste.)
1/4 cup extra-virgin olive oil
Toasted pita bread, for serving
Directions:
Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
Let set up for 1 hour prior to serving.
Serve with toasted pita bread.
Ingredients
16 ounces chickpeas (Canned is fine, but frozen is better!)
6 ounces roasted red bell peppers
1 jalapeno, seeded, diced
1 tablespoon chopped garlic
3 tablespoons chopped cilantro leaves
1 teaspoon paprika (Actually, another variety of red pepper.)
3 tablespoons chopped onion
1 teaspoon freshly cracked black pepper
1 tablespoon chipotle pepper in adobo (Adobo is the sauce included with most canned chipotles. It is a mixture of chile powder and tomato paste.)
1/4 cup extra-virgin olive oil
Toasted pita bread, for serving
Directions:
Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
Let set up for 1 hour prior to serving.
Serve with toasted pita bread.
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