Roasted and harissa puree
This perhaps is the best thing that ever happened to pepper. Or any leftover vedge for that matter!
I use this puree as a substitution for tomato sauce, dip, sauce of it's own. Just eat it absolutely on everything! You can char-grill your pepper on fire or just in the oven under a broiler. Don't forget to brush off black bits, but don't wash it otherwise you'll completely remove the smoky flavor.
You can keep this in the fridge up to 2 weeks ... if you have enough restrain to not eat it all in one sitting :D
2 bell peppers, at least one of them red
2 cloves of garlic, peeled
2 teaspoons harissa
1 teaspoon chili powder
1/2 teaspoon smoked paprica
juice of 1/2 lemon
1 tablespoon cider vinegar
1 tablespoon capers
1 tablespoon pimento peppers (optional)
1/4 cup almond flour
1 tablespoon pumpkin seeds
oat bran, optional and to taste to aquire thickness
1. Roast peppers on the grill on under the broiler in the oven till slightly charred. Let it cool till easy to handle and peel the skin off. Put in a blender.
2. Add garlic, almond flour and seeds, blend together.
3. Add the rest of ingredients and blend till smooth.
4. Add 2 spoons of oat bran to it if you want puree be thicker and have more body. Keep in mind this will also make the taste a bit more mild.