Roasted Yellow Pepper Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY ROASTED PEPPERS



Easy Roasted Peppers image

This is a really basic way to roast peppers for use in any recipe. Choose any color peppers you like, or use a variety of colors for a beautiful presentation. After they are roasted you can add an oil and balsamic dressing, or fry in olive oil and garlic to serve with crusty bread.

Provided by FISHLOVE

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 1

6 red bell peppers

Steps:

  • Preheat the oven to 500 degrees F (260 degrees C).
  • Cut the peppers into quarters. Remove the seeds and the membranes. Roast the peppers until the skin blisters and turns black. Remove from oven and cover with plastic, or a tea towel, or place in a paper bag until cool. The skins should peel away off of the peppers easily when cooled.

Nutrition Facts : Calories 55.3 calories, Carbohydrate 10.8 g, Fat 0.5 g, Fiber 3.6 g, Protein 1.8 g, Sodium 7.1 mg, Sugar 7.2 g

ROASTED YELLOW PEPPER SAUCE



Roasted Yellow Pepper Sauce image

This comes from the Junior League of Buffalo. I have not tried this as yet..would love your comments. UPDATE - 02/28/10: Finallly got around to making (6 yellow peppers for a dollar so I doubled recipe) this and was very pleased with the results.....now can definitely tell you....IT'S GOOOOD!

Provided by Happy Harry 2

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

3 large yellow peppers
3/4 cup extra virgin olive oil
1 egg yolk, hard-cooked
1 garlic clove
salt (optional)
pepper (optional)
vegetable oil

Steps:

  • Rub peppers with vegetable oil.
  • Place on grill rack. Grill over hot coals until skin blisters and is charred on all sides, turning frequently while grilling.
  • Place in sealable plastic bag. Steam until cool.
  • Peel and seed. Cut into large pieces.
  • Combine peppers, olive oil, egg yolk, and garlic in food processor.
  • Process until smooth.
  • Add salt and pepper as desired.
  • Scrape clean into saucepan and heat, stirring often.
  • Serve over pasta for a perky meal!

Nutrition Facts : Calories 409.1, Fat 41.8, SaturatedFat 6, Cholesterol 47.2, Sodium 5.6, Carbohydrate 9.2, Fiber 1.3, Protein 2

ROASTED YELLOW PEPPER SAUCE



Roasted Yellow Pepper Sauce image

Provided by Craig Claiborne

Categories     dinner, condiments

Time 40m

Yield About 1 2/3 cups

Number Of Ingredients 11

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

  • Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
  • Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
  • Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
  • Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
  • Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams

CHILEAN SEA BASS WITH ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE



Chilean Sea Bass with Roasted Yellow Pepper Grits and Roasted Poblano Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 20

4 (6 ounce) Chilean Sea bass fillets
2 tablespoons olive oil
Salt and freshly ground pepper
Roasted Yellow Pepper Grits, recipe follows
Roasted Poblano Sauce, recipe follows
3 large yellow peppers
4 tablespoons olive oil
1 tablespoon unsalted butter
1 large Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 tablespoon chipotle puree
2 (16 ounce) cans hominy, drained
1 cup heavy cream
1/2 cup grated white Cheddar
3 poblano peppers, roasted, peeled, seeded and chopped
1/4 cup red wine vinegar
3 tablespoons chopped cilantro
2 tablespoons honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Brush bass with olive oil on both sides and season with salt and pepper. Heat saute pan or grill pan over high heat until smoking. Grill, skin side down, for 3 to 4 minutes or until golden brown. Turn over and continue cooking for 2 to 3 minutes for medium-well doneness. Place a heaping mound of Yellow Pepper Grits onto 4 dinner plates. Place a fillet on top of each and drizzle with the Poblano Sauce.
  • Preheat oven to 400 degrees F.
  • Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
  • Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and cheddar.
  • Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper. Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

ROASTED YELLOW PEPPER GRITS AND ROASTED POBLANO SAUCE



Roasted Yellow Pepper Grits and Roasted Poblano Sauce image

Provided by Bobby Flay

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

3 large yellow peppers
4 tablespoons olive oil
2 (16 ounce) cans hominy, drained
1 tablespoon unsalted butter
1 large Spanish onion, finely chopped
Salt and pepper
Salt and pepper
3 gloves garlic, finely chopped
1 tablespoon chipotle puree
1 cup heavy cream
1/2 cup grated white Cheddar
Poblano Pepper Sauce, recipe follows
3 poblano peppers, roasted, peeled, seeded and chopped
1/4 cup red wine vinegar
3 tablespoons chopped cilantro leaves
2 tablespoons honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Rub the pepper with 2 tablespoons of the oil and place on a baking sheet. Roast in the oven until soft and skin is blackened. Place the peppers in a medium bowl, cover with plastic wrap and let sit for 15 minutes. Remove the skin and seeds from the peppers. Place 2 of the peppers in a food processor and process until smooth. Cut the remaining pepper into fine dice and set aside.
  • Place the hominy in a food processor and process until smooth. Heat the remaining 2 tablespoons of oil and butter in a medium saucepan over medium heat. Add the onions, season with salt and pepper, and cook until soft. Add the garlic and cook for an additional 2 minutes. Add the hominy, yellow pepper puree, and heavy cream. Season with salt, pepper, and chipotle puree. Cook for 10 minutes and fold in the diced yellow peppers and Cheddar. Serve with Poblano Pepper Sauce.
  • Place peppers, vinegar, cilantro and honey in a blender and season with salt and pepper.
  • Blend until smooth. With the motor running, slowly add the olive oil until emulsified.

REALLY EASY ROASTED RED PEPPER SAUCE



Really easy roasted red pepper sauce image

This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta

Provided by Amanda Grant

Time 1h10m

Yield 8 (or 2 meals for 4)

Number Of Ingredients 7

4 red peppers (or a mix of red, orange and yellow), cut into chunks
2 onions , roughly chopped
2 garlic cloves (skin left on)
2 tbsp olive oil
2 x 400g cans peeled plum tomatoes
2 tsp red wine vinegar
1 tsp light soft brown sugar

Steps:

  • Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein

ROASTED YELLOW PEPPER BRUSCHETTA



Roasted Yellow Pepper Bruschetta image

Categories     Cheese     Tomato     Broil     Vegetarian     Quick & Easy     Parmesan     Basil     Bell Pepper     Summer     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 8

1 cup diced seeded plum tomatoes
1/3 cup thinly sliced fresh basil leaves
1 tablespoon balsamic vinegar
5 tablespoons olive oil
2 large yellow bell peppers
4 1/2-inch-thick slices country-style bread (each about 5x2 1/2 inches)
1 3-ounce piece Asiago cheese, shaved into strips
4 tablespoons freshly grated Parmesan cheese

Steps:

  • Blend first 3 ingredients and 3 tablespoons oil in small bowl. Season topping with salt and pepper.
  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and slice peppers.
  • Preheat oven to 375°F. Arrange bread slices on baking sheet; brush with 2 tablespoons oil. Top bread with peppers and cheese shavings. Bake until Asiago melts, about 12 minutes. Transfer bruschetta to plates. Spoon on tomato topping; sprinkle with Parmesan.

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD



Roasted Asparagus and Yellow Pepper Salad image

This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.

Provided by Kim

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 ½ pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
¼ cup olive oil
1 large red onion, cut into strips
¼ cup toasted almond slices
½ cup grated Parmesan cheese
½ cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  • Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  • In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  • In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g

More about "roasted yellow pepper sauce recipes"

ROASTED YELLOW PEPPER SAUCE RECIPE - GOTOCHEF
roasted-yellow-pepper-sauce-recipe-gotochef image
Web How to make Roasted Yellow Pepper Sauce Recipe. 1. Grease yellow pepper with some oil. Roast it over flame till its skin gets charred. 2. …
From justgotochef.com
Estimated Reading Time 4 mins


CHEF MASSIMO BOTTURA’S ROASTED RED PEPPER SAUCE …
chef-massimo-botturas-roasted-red-pepper-sauce image
Web Dec 5, 2022 Remove the baking sheet from the oven. Use tongs to transfer the peppers to a large bowl. Cover the bowl with plastic wrap, and let the peppers steam, five to ten minutes. 5. After the peppers have …
From masterclass.com


6 OF THE GREATEST PEPPER SAUCE RECIPES OF ALL TIME
6-of-the-greatest-pepper-sauce-recipes-of-all-time image
Web Garlic Pepper Sauce Directions. Add all the ingredients to a pan over medium high heat. Simmer for 10 minutes – until the chilies and garlic are soft. Let the mixture cool to room temperature, then blend till smooth. …
From hotsauces.com


PASTA WITH YELLOW PEPPER SAUCE - A FAMILY FEAST®
pasta-with-yellow-pepper-sauce-a-family-feast image
Web Apr 17, 2015 In a large sauté pan or skillet with high sides, heat oil over medium to medium high heat and add onions and leeks. Cook stirring occasionally for eight minutes adjusting heat so that leeks don’t brown. …
From afamilyfeast.com


EASY OVEN ROASTED BELL PEPPERS - THE HAPPIER HOMEMAKER
easy-oven-roasted-bell-peppers-the-happier-homemaker image
Web Jun 6, 2019 Preheat oven to 450 degrees. Slice peppers and onion into thin (about ¼ inch) strips and place in a medium bowl. Add olive oil and salt and pepper and use your hands to mix, being sure each piece of the …
From thehappierhomemaker.com


ROASTED YELLOW PEPPER SAUCE RECIPE | MYRECIPES
Web Oct 10, 2016 Step 2. Cut bell pepper in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil …
From myrecipes.com
Servings 8
Calories 41 per serving
  • Cut bell pepper in half lengthwise, discarding seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop. Place bell pepper and remaining ingredients in a blender, and process until smooth.


ROASTED HALIBUT WITH YELLOW PEPPER + TOMATO SAUCE
Web Directions. Preheat oven to 400°F and line a baking sheet with parchment paper. Add pepper slices, tomatoes and garlic cloves to the baking sheet. Drizzle with olive oil and …
From pacificseafood.com


20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
Web Jun 15, 2022 Simply mix jarred artichokes, jarred roasted peppers, cream cheese, mayonnaise, parmesan cheese, and seasonings into a bowl. Transfer it to a baking dish …
From insanelygoodrecipes.com


CREAMY ROASTED RED PEPPER PASTA SAUCE | THE RECIPE CRITIC
Web Apr 16, 2022 In a food processor or blender, add the tomatoes, roasted red peppers, garlic, salt, basil, and oregano. Blend until smooth. Add the heavy cream and blend until …
From therecipecritic.com


ROASTED BELL PEPPER SAUCE - COOKNEASY DRESSINGS AND SAUCES, VEGAN
Web Feb 4, 2020 Put the bell peppers with the garlic nestled inside, on a cookie sheet lined with parchment paper. Cook the peppers and garlic in a 400-degree oven for about 25 …
From cookneasy.com


Related Search