Red Bell Pepper Sauce Recipes

RED PEPPER CREAM SAUCE

Steps:

• Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
• Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

RED PEPPER SAUCE

Steps:

• Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.

ROASTED RED PEPPER PASTA SAUCE

Steps:

• Soak jarred peppers in water: If you are using jarred peppers, drain away the marinade and soak them in a large bowl of cold water. If you skip this step, the sauce will become too acidic. Soak for 10-15 minutes before proceeding.
• Sauté onions: Heat the olive oil in a pot over medium-high heat. Add the chopped onion and sauté, stirring from time to time, until it is wilted and translucent, about 3 minutes. Sprinkle some salt over the onions as they cook.
• Add garlic and sage, then anchovies, then tomato paste: Add the garlic and sage, mix well, and sauté another minute. Mix in the anchovies, smashing them up, and cook for 1 more minute. Stir in the tomato paste and cook for 2-3 minutes, stirring often, until the paste begins to turn a brick red.
• Add wine, roasted peppers, then simmer: Add the red wine and stir well. Turn the heat up to high and let this boil down by half. Stir in the roasted red peppers and turn the heat back down to medium. Let this simmer for 10-20 minutes - it's pretty forgiving at this point. You just want the peppers to be cooked through and soft.
• Purée: Purée the sauce in a blender. You might need to do this in batches, because you don't want to fill your blender more than 2/3 up at one time. Purée the sauce, starting with the machine on low for 1-2 minutes to break up the big pieces. Turn off the blender and scrape the sides down. Turn it on again, and starting at the low setting, bring it up to its highest setting. Purée for at least a minute, until smooth.
• Add spices: Return the sauce to the pan and heat to medium-low. Taste for salt and add some if needed. Add the cayenne or hot paprika, along with smoked paprika if you have some. If you want, a teaspoon of sugar helps, too, if your peppers are not already sweet enough. Keep the sauce warm while you make the pasta.
• Make the pasta: according to the package instructions, depending on the type of pasta you are using.
• Serve pasta with sauce: To serve, drain the cooked pasta and put it into a large bowl. Ladle some sauce over the pasta and mix with tongs to combine. You want to coat all the noodles evenly. Divide into servings. Garnish with some grated cheese and minced fresh sage. Serve with a medium-bodied red wine, or a dry rose. Links: Marinated roasted red bell peppers

HOMEMADE ROASTED BELL PEPPER PASTA SAUCE RECIPE

Steps:

• To begin making the Creamy Roasted Bell Pepper Pasta Sauce Recipe, first prep all the ingredients and keep them ready.
• Heat olive oil in a wok over medium heat;
• Add the garlic, red capsicum and onions. Saute the red capsicum until it becomes soft and tender and is slightly charred.
• Once the red capsicum is cooked half way through, add the chopped tomatoes. Saute the tomatoes until they soften. This process will take at least 10 minutes on medium heat.
• Once done, stir in the red chilli powder, salt and cream and turn off the heat. Allow the roasted red capsicum to cool a bit.
• Once it cools down, blend all the roasted ingredients to make a roasted red capsicum sauce.
• The Creamy Roasted Bell Pepper Pasta Sauce is ready
• Serve the Creamy Roasted Bell Pepper Pasta Sauce Recipe tossed with Fusilli Pasta to enjoy Sunday Dinner Meal.

ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
• Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
• Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
• Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
• Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
• Remove from heat& carefully puree in a blender.
• Season to taste& pour over your favourite pasta.

SPICY ROASTED RED BELL PEPPER SAUCE

Steps:

• Preheat the oven to Broil on HI.
• Cut the bell peppers and jalapenos in half lengthwise. Discard the seeds and membranes
• Place pepper and jalapeno halves, skin side up, on a foil-lined baking sheet. Flatted the pepper halves with your hand.
• Tuck the whole peeled garlic cloves under one of the red bell peppers to keep them from burning.
• Broil for 10-12 minutes or until the red bell peppers are charred and blackened.
• Remove from oven and instantly place only the red bell peppers in a bowl and cover with a kitchen towel to seal. Let it sit for 10 minutes. Once cool, remove and peel the outer skin off.
• Add the roasted red bell peppers, garlic cloves, jalapenos to a blender (I used my Vitamix) along with the remaining ingredients and puree until completely smooth. The exact amount of lemon juice depends on it's acidity, so season to taste with additional salt and/or lemon juice if needed.
• Store the sauce in an air-tight container in the fridge for a few days or freeze in freezable deli containers and use when needed (see notes below).
• Use the sauce as a dip, as pizza sauce, spread it on sandwiches, drizzle it over tacos and veggie bowls, or pour it over pasta!

ROASTED RED PEPPER SAUCE - RECIPE

Steps:

• Add all ingredients to a food processor and process until smooth.
• Transfer to a small pot and heat. Simmer for 10 minutes to allow the flavors to develop.
• Cool and serve.

GRILLED ASPARAGUS WITH RED BELL PEPPERS SAUCE

Steps:

• Grill peppers over high heat turning as it browns about 20 minutes, or until the skins darken and blister. Remove the peppers from the grill, and place them in a paper bag. Close the bag by folding over twice. Set the peppers aside to cool. The steaming helps to loosen the skin.
• Take the peppers from the bag and remove the skins, stems, and seeds. If necessary, rinse the peppers to make peeling easier.
• Cut your roasted peppers in pieces and blend them with the other ingredients for the sauce with the food processor.
• Place salsa in a bowl.
• Snap off tough ends of asparagus.
• Arrange 4-8 asparagus spears on a flat surface. Thread 2 (5 cm, 2-inch) skewers horizontally through spears 2-3 cm (1 inch) from each end to form a raft. Repeat procedure with remaining asparagus spears. Amount of skewers and asparagus depends on their size.
• Prepare the other raft until all asparagus are fixed.
• Brush asparagus with olive oil and season with salt and pepper.
• Grill them for about 5 minutes and turn them on the other side for other 5-6 minutes (don't burn them).
• Serve hot with salsa.
• Tip: Prepare salsa with yellow and red peppers in saparate portions. Pop your table!

SWEET RED-PEPPER SAUCE

Steps:

• Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
• Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
• Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

ROASTED RED PEPPER SAUCE

Steps:

• Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
• Cover everything in your life with this shockingly good sauce.

RED BELL PEPPER SAUCE

Steps:

• 1. Char bell peppers over gas flame or roast them in broiler until blackened on all sides. Place the blackened peppers in a paper bag close tightly for about 10 minutes. Peel,seed and coarsely chop bell peppers. Set aside.
• 2. Heat oil in medium skillet over medium heat. Add shallots, garlic and chili pepper; sauté until shallots are tender, oh about 5 minutes. Cool slightly. Pour mixture to a blender, add bell peppers, chicken broth and Italian seasoning. Puree until smooth or leave a little chunky if desired..(I usually take out 1 cup at the chunky stage, if I plan on making my Bell Pepper Bread).
• 3. Season with a little salt and pepper to taste. This can be made 1 day ahead. Cover and chill. Rewarm over medium heat before using.

RED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
• Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

RED BELL PEPPER SAUCE

Steps:

• Blend roasted peppers and 1 cup Aioli in processor until mixture is smooth. Season to taste with salt and pepper. Transfer red pepper sauce to small bowl. (Can be made 1 day ahead. Cover and refrigerate.)