Author Notes: I come from a family of a lot of Italian cooks. I feel like there is always some kind of pepper when I think of my family. Roasted, fried, stuffed with sausage. Garlic. Onion. This recipe came from the need to try to adapt the classic roasted red pepper. Just throw everyone on the baking sheet, pull it out and puree it. Done. Super simple but super delicious. - Brussels Sprouts for Breakfast
Serves enough for a party
- 6-7 pimento peppers (whole)
- 1 head garlic (unpeeled)
- 1 onion (halved)
- 1/2 cup olive oil
- salt and pepper
- Preheat oven to 350 degrees. Place pimento peppers, whole head of garlic and onion on a baking sheet and place in oven. Roast for about 20-25 minutes. You can see if they are done by pressing the garlic to see if it is soft, and the peppers should be starting to burn a bit on skin, and be nice and soft.
- Let cool. Remove seeds from the peppers and toss into a food processor. Squeeze the garlic out of the skin an drop, and peel the onion. Put into the food process and pulse everything together. Add salt and pepper and pulse again. Stream in the olive oil as the food processor is running. Taste, and adjust seasoning. Serve hot or cold!