Glassrail Red Pepper Purée

Name: Glassrail Red Pepper Purée
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: Mediterranean
Ingredients: 200g of piquillo peppers, roughly chopped Piquillo; 1 red pepper, deseeded and diced Red Pepper; 1 shallot, finely sliced Shallot; 1 garlic clove, sliced Garlic; olive oil, for frying Olive Oil; 25ml of sherry vinegar Sherry Vinegar; 50ml of white wine White Wine; salt (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 — 200g of piquillo peppers, roughly chopped
Red Pepper — 1 red pepper, deseeded and diced
Shallot — 1 shallot, finely sliced
Garlic — 1 garlic clove, sliced
Olive Oil — olive oil, for frying
Sherry Vinegar — 25ml of sherry vinegar
White Wine — 50ml of white wine
Salt — 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.

Companion jar

Glassrail Red Pepper Purée wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Red Pepper Purée.

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 — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

Companion jar