Redpepperpuree Recipes

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ROASTED RED PEPPER SAUCE



Roasted red pepper sauce image

This simple sauce is very versatile - perfect poured over roasted veg as well as chicken

Provided by Good Food team

Categories     Condiment, Dinner

Time 1h10m

Number Of Ingredients 6

2 red peppers
1 ½ tbsp olive oil
1 small garlic clove , crushed
1 small shallot , roughly chopped
85ml vegetable stock
½ tsp sugar , to taste (optional)

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.

Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium

ROASTED RED PEPPER PURéE



Roasted Red Pepper Purée image

This recipe makes enough topping for eight small pizzas. Leftovers can be used in summer salads, pastas, and sandwiches.

Provided by Frank McClelland

Yield Yields 3-1/4 cups.

Number Of Ingredients 6

6 red bell peppers
1/2 cup extra-virgin olive oil
2 Tbs. fresh lemon juice
2 cloves garlic, minced
1 tsp. sweet paprika
Kosher salt and freshly ground black pepper

Steps:

  • Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers' juices. Don't rinse the peppers at any point, as this will wash off much of their sweet flavor. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste. If you prefer a smoother purée, force the mixture through a fine sieve.

Nutrition Facts : Calories 90 kcal, Fat 80 kcal, SaturatedFat 1 g, TransFat 9 g, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, Sodium 290 mg, UnsaturatedFat 7 g

RED PEPPER PUREE



Red Pepper Puree image

This simple recipe from Mark Bittman's "Quick and Easy Recipes" is incredibly useful, easy to make and delicious. It keeps fairly well so you can keep it on hand all the time! If you're so inclined, you can flavor it with any number of herbs (thyme, basil and parsley are fine) or spices, like cumin or chile powder (or minced chiles). Bottled or canned pre-roasted peppers can be substituted for the peppers but the results will not be as fresh tasting. ----------->* USES * -- Add a couple tablespoons of puree to the cooking liquid of any simmering grain--rice, couscous, or quinoa, for example. -- Use in place of or with tomatoes in pasta sauce. For example, saute several vegetables and bind them with the puree during the last minute of cooking. -- Fold into omelets or scrambled eggs, with or without cooked vegetables. -- Combine with chopped fresh basil, grated Parmigiano-Reggiano and minced garlic for a pesto-like pasta sauce. -- Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing. -- Spread on crostini or pizza before baking. -- Use as a finishing sauce for roasted eggplant, zucchini or other vegetables. -- Serve as a condiment with grilled or roasted fish, meat or chicken. -- Stir into soups or stews just before serving. -- Mash a couple tablespoons of puree, with a little olive oil, minced garlic and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.

Provided by FLKeysJen

Categories     Spreads

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 3

4 large red bell peppers (about 2 pounds)
salt
1/2 cup extra virgin olive oil

Steps:

  • Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
  • Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
  • Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).

RED PEPPER PUREE



Red Pepper Puree image

Provided by Mark Bittman

Categories     condiments, dips and spreads

Time 1h

Yield 2 cups (about 16 servings)

Number Of Ingredients 3

4 large red bell peppers, about 2 pounds
Salt to taste
1/2 cup extra virgin olive oil

Steps:

  • Preheat the oven to 475 degrees. Line a roasting pan with enough foil to fold over the top later. Place the peppers in the pan, and roast, turning the peppers about every 10 minutes. Roast until the peppers collapse, about 40 minutes.
  • Remove from the oven, fold the foil over the peppers and allow them to cool.
  • Working over a bowl to catch the peppers' liquid, remove and discard the core, skin and seeds.
  • Place the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add 1/4 teaspoon salt, and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, taste and add additional salt or olive oil, if necessary. Store, well covered, in the refrigerator for several days, or in the freezer for up to a month.

Nutrition Facts : @context http, Calories 74, UnsaturatedFat 6 grams, Carbohydrate 3 grams, Fat 7 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 2 grams

SEA SCALLOPS WITH RED PEPPER CREAM



Sea Scallops With Red Pepper Cream image

The sweet tastes of sea scallops and red peppers combine in this elegant-enough-for-company entree. Delicious served with Recipe #232339. Originally from an October 1984 issue of Bon Appetit featuring Indian Summer Menus. Make the Red Pepper Puree before starting the scallops.

Provided by Leslie in Texas

Categories     < 4 Hours

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
2 1/2 lbs sea scallops
salt & freshly ground black pepper
1 cup dry white wine
1/4 cup medium-dry sherry
1 cup heavy cream
1/2 cup pureed red pepper
1/4 cup unsalted butter (1/2 stick)
2 lbs red bell peppers, diced
2 tablespoons sugar
2 tablespoons cider vinegar
1 teaspoon paprika (sweet Hungarian preferred)
1/2 teaspoon red pepper flakes
1 pinch salt

Steps:

  • For Sea Scallops.
  • Heat butter in heavy large skillet over high heat.
  • Add scallops, salt and pepper and stir until just opaque, 3 to 4 minutes.
  • Transfer scallops to bowl, using slotted spoon.
  • Add wine and sherry to skillet and boil until reduced to syrup, stirring frequently, about 7 minutes.
  • Whisk in cream and any juices in scallop bowl.
  • Boil until thickened to sauce-like consistency, stirring occasionally.
  • Whisk in Red Pepper Puree and heat through.
  • Stir in scallops, adjust seasoning and serve immediately.
  • For Red Pepper Puree (makes about 1 cup).
  • Melt butter in heavy small saucepan over low heat.
  • Stir in all remaining ingredients, cover and cook until very soft, stirring occasionally, about 50 minutes.
  • Uncover pan, increase heat to medium and stir until all liquid evaporates and peppers just begin to brown, about 10 minutes.
  • Puree peppers through medium blade of food mill, discarding skins.
  • Can be stored in the refrigerator 1 week or frozen.
  • Peppers can also be charred and skins removed.
  • Proceed with recipe and puree in blender or processor.

ROASTED RED PEPPER SAUCE



Roasted Red Pepper Sauce image

This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.

Provided by Robin Miller : Food Network

Categories     condiment

Time 20m

Yield makes 2 cups, 4 servings

Number Of Ingredients 6

1 cup roasted red peppers (from water-packed jar)
1 cup reduced-sodium vegetable or chicken broth
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 cup fresh basil leaves
Salt and freshly ground black pepper

Steps:

  • In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

ROASTED RED PEPPER PURéE



Roasted Red Pepper Purée image

Categories     Condiment/Spread     Sauce     Food Processor     Garlic     No-Cook     Thanksgiving     Low Fat     Quick & Easy     Bell Pepper     Fall     Bon Appétit

Yield Makes about 3/4 cup

Number Of Ingredients 4

1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper

Steps:

  • Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

RED PEPPER SOUP



Red Pepper Soup image

This is a light and creamy pureed soup which will surprise those who didn't realize they were pepper lovers at heart. It's a simple soup consisting of ripe red peppers in a creamy base. Serve with a dollop of sour cream, if desired.

Provided by Judi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 5

Number Of Ingredients 7

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth
½ cup heavy cream
⅛ teaspoon ground black pepper

Steps:

  • Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
  • Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
  • Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 9.8 g, Cholesterol 44.8 mg, Fat 14.6 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 8.7 g, Sodium 504.8 mg, Sugar 5.2 g

RED PEPPER PUREE DRESSING



Red Pepper Puree Dressing image

Colorful puree with great pepper flavors.

Provided by mohan93

Time 1h10m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 200c. Wash, deseed and cut the peppers in half. Place on a baking tray with same rosemary, thyme and garlic gloves. Cook in oven until Pepper skin goes soft.
  • Remove the skin from the peppers and slice them.
  • Put in the a blender with same olive oil. Blend until smooth and add the seasoning.
  • Pass through a fine sieve.
  • Serve with anything.

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