MELTED-PEPPER SPREAD
Think of this as a cousin of the classic pepper stews pepperonata or piperade, but cooked down and caramelized to feature the peppers and onions' sweetness and luscious, spreadable texture. Its terrific as a condiment for eggs, simply cooked meats and fish, or spread on toast for a quick meal with hearty toppings, like cheese and herbs, leftover meats or roasted vegetables.
Provided by Francis Lam
Categories dips and spreads, vegetables
Time 40m
Yield About 2 cups, enough for 8 to 10 toasts
Number Of Ingredients 7
Steps:
- Slice the onions thinly, into 1/8-inch half-moons. (A food processor is great here, and you can reuse it for the peppers later.)
- Heat the oil in a large, tall-sided skillet over medium heat. Stir in the onions and 2 big pinches of salt. Stir every couple of minutes so they become soft without getting too much color (browning in spots is fine), about 10 minutes total.
- Meanwhile, stem, seed and slice the peppers into 1/8-inch strips.
- When the onions are ready, add the peppers and garlic and another 2 big pinches of salt, and stir until the juices collect in the bottom of the pan, then let it cook. After about 10 minutes, the juices may have cooked off, so keep a closer eye on the pan, and stir more frequently so it doesn't burn.
- After 5 minutes or so, or when the sound has turned from a steamy bubble to a more crackling sizzle, you'll want to stir about 30 seconds to a minute, to pick up any bits that have caramelized, and dissolve them back in.
- After another 5 minutes, or when the peppers are very soft and spreadable and everything smells fantastic and sweet, add the thyme and vinegar and cook, stirring, for 1 more minute. Taste, and add more salt or vinegar if desired. Remove the peppers from the heat, and let cool. Store, refrigerated, for up to 2 weeks. It tastes best at room temperature or warm.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 431 milligrams, Sugar 7 grams
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MELTED-PEPPER-RICOTTA TOAST
With the vegetal sweetness of caramelized peppers and onions as the base, a topping of fresh ricotta, flaky salt, and mint leaves is a simple way to make a terrific breakfast or lunch. It tastes fresh, deep, milky and rich, and the flavor of mint comes on like a surprise.
Provided by Francis Lam
Yield 1 toast
Number Of Ingredients 5
Steps:
- Toast the bread well, and spread it with the peppers. Drop on the ricotta in dollops, and season them with flaky salt. Scatter on a few torn mint or basil leaves, and serve immediately.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 177 milligrams, Sugar 2 grams, TransFat 0 grams
MELTED RED PEPPER SPREAD
Categories Pepper Condiment/Spread Sauté
Number Of Ingredients 7
Steps:
- Thinly slice onions and place in large pan with the olive oil and some salt.
- Cook uncovered until soft, stirring frequently to avoid over-browning.
- Meanwhile, thinly slice peppers and garlic.
- When onions are very soft, add peppers and garlic to pan, along with some salt. Saute for c. 10 minutes until most of the juices have cooked off.
- Cook for another 10 minutes, stirring frequently, until mixture becomes jam-like and caramelized.
- Salt again to taste, then add some thyme and a splash of vinegar.
- Cook for another 1-2 minutes, then remove from heat and let cool.
- Store in an airtight container in the fridge; will keep for up to 2 weeks.
RED PEPPER SPREAD
This can be used as a spread on sandwiches, added to salads as a dressing, or even mixed with cream, heated gently, and served over sauteed chicken breast, veal scallopini, or pork chops. The flavors are subtle. When I made up the recipe I didn't want something too spicy, but you can add more habanero pepper!
Provided by Frank
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P1DT1h1m
Yield 36
Number Of Ingredients 13
Steps:
- Immerse nine 8-ounce jars in simmering water. Wash lids and rings in warm soapy water.
- Heat olive oil in a large skillet over medium heat. Add red bell peppers, onion, and habanero pepper; cook and stir until softened, 5 to 10 minutes. Stir in sugar, vinegar, garam masala, and coriander; cook until fragrant, 1 to 2 minutes.
- Stir apricot nectar and orange juice concentrate into the skillet. Bring to a boil; simmer for 5 minutes.
- Whisk water and 1/4 cup plus 2 tablespoons flour together in a bowl until no lumps remain. Pour into the skillet; cook, whisking constantly, until mixture thickens, 5 to 10 minutes.
- Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 12.2 g, Fat 2.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 2 mg, Sugar 10.5 g
TUNA, SWEETCORN, AND PEPPER MELT
Make and share this Tuna, Sweetcorn, and Pepper Melt recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 14m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the sandwich toaster to its highest setting.
- Deseed the pepper and finely dice. Mix together with the tuna, mayonnaise, and sweetcorn, and season with a little black pepper.
- Spread the tuna mixture over one slice of bread, place the cheese slices on top, and cover the sandwich with the second slice of bread.
- Place the sandwich in the toaster, slowly close the lid, and cook for 3 1/2 minutes until crisp. Serve immediately.
Nutrition Facts : Calories 430.2, Fat 18.5, SaturatedFat 9.1, Cholesterol 52.3, Sodium 855.5, Carbohydrate 40.5, Fiber 4, Sugar 3.1, Protein 26.9
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