Ingredients with Measurements:
- 2 red bell peppers
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 8 oz. Manchego cheese, grated
- 1/4 cup tomato sauce
- 1 tsp. smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers into quarters and remove the seeds and stems.
3. Place the red bell peppers on a baking sheet and drizzle with 2 tbsp. of olive oil.
4. Roast the red bell peppers in the oven for 20-25 minutes, or until the skin is charred and blistered.
5. Remove the red bell peppers from the oven and let them cool.
6. Once cooled, peel off the skin from the red bell peppers and discard.
7. In a food processor or blender, combine the roasted red bell peppers, minced garlic, grated Manchego cheese, tomato sauce, smoked paprika, salt, and pepper.
8. Pulse the mixture until it is smooth and creamy.
9. With the food processor or blender running, slowly drizzle in the remaining 2 tbsp. of olive oil until the mixture is fully combined.
10. Transfer the Roasted Red Pepper Almogrote to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 23g
- Carbohydrates: 5g
- Protein: 14g
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted poblano peppers or jarred roasted red peppers.
- Manchego cheese can be substituted with aged cheddar or Parmesan cheese.
- Tomato sauce can be substituted with canned diced tomatoes or sun-dried tomatoes.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Substitute the smoked paprika with chipotle powder for a smokier flavor.
- Add a tablespoon of sherry vinegar for a tangy taste.
Tips and tricks:
- Use a sharp knife to remove the skin from the roasted red bell peppers.
- For a smoother texture, strain the Roasted Red Pepper Almogrote through a fine-mesh sieve.
- Serve the Roasted Red Pepper Almogrote at room temperature for the best flavor.
Storage instructions:
- Store the Roasted Red Pepper Almogrote in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the Roasted Red Pepper Almogrote in a microwave-safe dish for 30-60 seconds or until warm.
Presentation ideas:
- Serve the Roasted Red Pepper Almogrote in a small bowl with a spoon for dipping.
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with crusty bread, crackers, or sliced vegetables.
Suggested side dishes:
- Grilled chicken or steak
- Roasted vegetables
- Spanish tortilla
Troubleshooting advice:
- If the Roasted Red Pepper Almogrote is too thick, add a tablespoon of olive oil at a time until it reaches the desired consistency.
- If the Roasted Red Pepper Almogrote is too thin, add more grated cheese or tomato sauce.
Food safety advice:
- Store the Roasted Red Pepper Almogrote in the refrigerator and discard if it has been left at room temperature for more than 2 hours.
Food history:
- Almogrote is a traditional cheese spread from La Gomera, one of the Canary Islands in Spain. It is typically made with aged goat cheese, garlic, and olive oil.
Flavor profiles:
- The Roasted Red Pepper Almogrote has a smoky, savory, and slightly sweet flavor with a creamy texture.
Serving suggestions:
- Serve the Roasted Red Pepper Almogrote as an appetizer or snack with bread or crackers.
- Use it as a spread on sandwiches or burgers.
- Serve it as a topping for grilled meats or vegetables.
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Region: Spanish