Baby food recipes
When roasted, red kapya peppers caramelize their natural sugars and lose their sharp raw edge, becoming one of the sweeter vegetables to introduce to a baby. This is a single-vegetable purée, so it is suited to trying one new flavor on its own. The key is to remove the skin completely: pepper skin remains in the mouth as a thin, translucent membrane.
Wash the peppers and dry them thoroughly; leave the stems on. Arrange them in a single layer on a parchment-lined baking sheet, with space between them. Wet peppers will steam instead of roast, so their skins will not blister.
Roast in an oven preheated to 200°C / 390°F for about 22 minutes. When black spots appear on the skin and it begins to lift from the pepper, turn the peppers with tongs. They are ready when they have collapsed and the skin separates from the flesh.
Transfer the hot peppers to a covered container right away and close the lid. Their own steam loosens the skin from the flesh so it can later be lifted off in one piece with your fingers.
Peel off the skin with your fingers, then remove the stem and the entire seed core. Pick out any remaining seeds: a seed stays hard inside the cooked pepper and does not mash in a baby’s mouth. Transfer the peppers to a strainer and drain off the accumulated liquid.
Blend the peppers with the olive oil and 30 ml water, then blend 1 more time. The purée should fall slowly from a spoon and feel silky. If it still feels grainy, pass it through a fine-mesh strainer.
Do not try to peel the peppers as soon as they come out of the oven. Let them steam for 10 minutes in a covered container; otherwise, the skin tears away in small flakes and takes much of the flesh with it.
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