Purée de Pimentos (Pepper Purée)

Ingredients

• large red peppers
• rice
• 60 grammes butter

Instructions

1. Braise the large red peppers with two-thirds of their weight of rice.
2. When the whole is well cooked, pass it through the sieve.
3. Butter the purée at the rate of 60 grammes of butter per litre of purée.