Red Pepper Purée

Name: Red Pepper Purée
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 350 ml
Cuisine: Mediterranean
Ingredients: 200 g Piquillo; 150 g Red Pepper; 25 g Shallot; 5 g Garlic; olive oil, for frying Olive Oil; 25 ml Sherry Vinegar; 50 ml White Wine; 2 g Salt

Independent adaptation of a publicly published Jun Tanaka recipe. Not affiliated with, sponsored by, or endorsed by Jun Tanaka.

Red Pepper Purée from a starred kitchen.

Ratio

Sherry Vinegar 25 mlWhite Wine 50 ml

Ingredients

Piquillo — 200 g
Red Pepper — 150 g
Shallot — 25 g
Garlic — 5 g
Olive Oil — olive oil, for frying
Sherry Vinegar — 25 ml
White Wine — 50 ml
Salt — 2 g

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Jun Tanaka works in French-Mediterranean / London at The Ninth; credentials include Michelin 1* (The Ninth, London).

Adapted from a Jun Tanaka recipe (Jun Tanaka / Great British Chefs (presa Ibérica)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jun Tanaka / Great British Chefs (presa Ibérica) (published as “Red Pepper Purée”). Full citation lives in Provenance.