Recipes

Calabrian Pepper – Puree

Allergens:

HACCP rules:

CCP 3: Cold Holding, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

32 ozcalabrian pepper, in oilstems removeddrained weightNOTE*

1
Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
2
Combine peppers, with their oil, into a robot coupe.
3
Process until the skins and seeds are smaller than 1/8" pieces, about 30-45 seconds.
4
Scrape down the sides and bottom of the bowl.
5
Transfer to clean food storage containers. Cover, label, date and store refrigerated.

*If using Roland brand Calabrian Peppers in Vinegar, drain one 17 oz pack. Remove stems and process with 3 floz Blended Oil to yield 1.5 cups of puree.

Description

Serving Size

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