Roasted Garlic and Pepper Paste
Elevate your culinary creations with this irresistibly smoky and flavorful Roasted Garlic and Pepper Paste! Made with sweet, charred red bell peppers and creamy, caramelized roasted garlic, this versatile paste is a perfect addition to pastas, sandwiches, marinades, or dips. The roasting process brings out the natural sweetness of the peppers while adding a rich depth to the garlic, enhanced by a drizzle of olive oil, a splash of bright lemon juice, and a touch of seasoning. With just 10 minutes of prep and a simple blend of wholesome ingredients, this one-serving paste is as easy to make as it is to enjoy. Store it in the refrigerator to have a fresh burst of bold flavor ready to transform your meals throughout the week! Keywords: roasted garlic and pepper paste, smoky red bell pepper recipe, garlic paste with olive oil, easy condiment recipe, homemade roasted pepper spread.
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Recipe Information
Ingredients
- 2 large Red bell peppers
- 2 heads Garlic
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Cut the tops off the two heads of garlic to expose the cloves. Drizzle 1 tablespoon of olive oil over the garlic heads and wrap each in aluminum foil.
Place the garlic heads on a baking sheet. Add the whole red bell peppers to the sheet as well.
Roast in the oven for 35-40 minutes, turning the bell peppers halfway through, until the peppers’ skins are charred and the garlic is soft and fragrant.
Remove the baking sheet from the oven. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skin.
Unwrap the garlic and let it cool slightly. Once cool, squeeze the roasted garlic cloves out of their skins into a food processor.
Peel the charred skin off the roasted bell peppers and remove the stems and seeds. Add the roasted pepper flesh to the food processor.
Add the remaining olive oil, salt, black pepper, and lemon juice to the food processor.
Blend the mixture until smooth. Taste and adjust seasoning if necessary.
Transfer the roasted garlic and pepper paste to an airtight container and store in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 994 mg | 43% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 22.5 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1399 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
