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    You are in: Home / Recipes / Pimiento Paste Recipe
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    Pimiento Paste

    Pimiento Paste. Photo by **Jubes**

    1/1 Photo of Pimiento Paste

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    English_Rose's Note:

    Enjoy a taste of the Mediterranean with this simple and colourful red pepper spread.

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    Units: US | Metric


    1. 1
      Preheat the oven to 400°F
    2. 2
      Place the peppers on a roasting tray, drizzle over the olive oil, place in the oven and roast for 35-40 minutes or until the peppers have slightly blackened, turning them occasionally.
    3. 3
      Place the peppers in a large plastic food bag, seal and allow to cool.
    4. 4
      Meanwhile, soak the bread in a little cold water, then drain and squeeze out excess moisture.
    5. 5
      Remove the peppers from the bag, reserving any of the juices.
    6. 6
      Peel the peppers, halve and remove the seeds.
    7. 7
      Place the red pepper halves in a food processor with the bread, garlic, cayenne and the pepper juices and blend until smooth.
    8. 8
      With the motor running, slowly drizzle in the extra-virgin olive oil.
    9. 9
      Season with salt and freshly ground black pepper.
    10. 10
      Toast or griddle some slices of crusty bread and spread the paste over it.

    Browse Our Top Spreads Recipes

    Ratings & Reviews:

    • on June 11, 2007


      *reviewed for Zaar World Tour 3* Easy to make and much cheaper than the store bought paste. Can be made gluten-free with the substitution of gluten free bread. Flavours- sweet and peppery at the same time.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pimiento Paste

    Serving Size: 1 (107 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 306.6
    Calories from Fat 277
    Total Fat 30.8 g
    Saturated Fat 4.3 g
    Cholesterol 0.0 mg
    Sodium 50.8 mg
    Total Carbohydrate 7.9 g
    Dietary Fiber 1.5 g
    Sugars 2.8 g
    Protein 1.2 g

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