Melted Red Pepper Spread Food

5-MINUTE ROASTED RED PEPPER SPREAD

Steps:

• Add all the ingredients to a food processor or blender.
• Process until you reach your desired level of smoothness.

MELTED-PEPPER SPREAD

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.

ROASTED RED PEPPER SPREAD

Steps:

• Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

GRILLED MONTEREY BURGER MELT WITH RED PEPPERS AND ONIONS #RSC

Steps:

• Tear off a 20 inch piece of Reynolds Wrap Foil. Roll into a ball. Clean the grates of an outdoor grill with the tin foil ball. Turn the grill on. While it is preheating, prepare all the other ingredients.
• Saute ground beef, breaking up with a wooden spoon until no longer pink. Cover a small plate with Reynolds Wrap Foil. Put a metal colander on top and drain the grease from the cooked ground beef. Return the meat to the pan. When the drained grease cools completely, wrap in the Reynolds Wrap Foil and discard.
• In a small bowl, combine the chili sauce, worcestershire sauce, steak sauce, red wine vinegar, brown sugar and water. Pour the chili sauce mixture in the ground beef and combine. Cover and set aside until ready to use.
• When the grill is ready, brush both sides of red pepper and onion with oil. Season with salt and pepper.
• Place on grill, skin side down for five minutes. Turn and continue cooking another 5 minutes, or until red pepper is charred and onion has grill marks and is soft. Remove vegetables from grill and wrap in Reynolds Wrap Foil for 15 minutes. When cool enough to handle, remove black char from pepper and cut pepper and onion is long strips. Add to ground beef mixture.
• In a medium sauté pan, melt the butter and cream cheese. Wisk in flour. Slowly add heavy cream and milk. Wisk until the mixture begins to bubble. Remove from heat and stir in Monterey Jack Cheese until melted. Season with nutmeg, if using and a pinch of salt and pepper to taste. Remove from heat, cover and set aside.
• Brush one side of all the rye bread with oil. Put on grill for 2 minutes or until you see grill marks (this can happen very fast depending how hot your grill is so watch it carefully). Remove from grill.
• To assemble sandwiches:.
• Lay slices of rye bread on work surface, grill side down. Spread dijon mustard on the side facing up.
• Divide ground beef evenly on ½ of the bread slices. Pour cheese sauce over ground beef to cover. Top with other piece of bread. Wrap each sandwich in Reynolds Wrap Foil for 10-15 minutes so all the flavors can come together. If you are not serving right away, the sandwiches can be kept warm by returning to a low grill or put on a cookie sheet in a 300 degree oven. Enjoy!
• Cooking Tip.
• Each of the preparation steps can be done earlier in the day to save time. Just wrap each item separately in Reynolds Wrap Foil and refrigerate. Reheat before assembling sandwiches (1 TBL of heavy cream can be added to cheese sauce to thin out if necessary).

MELTED-PEPPER-RICOTTA TOAST

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.

QUICK ROASTED RED PEPPER SPREAD

Steps:

• Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.

ROASTED RED PEPPER SPREAD

Steps:

• Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
• Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

MELTED RED PEPPER SPREAD

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.