Red Hot Tomato Sauce Food

HOMEMADE RED HOT SAUCE

Steps:

• Place the arbol peppers, guajillo peppers, and garlic in a saucepan with the water. Turn the heat to high, and once the water starts boiling, turn the heat down and simmer for about 20 minutes, or until peppers are very soft. Due to the fumes, the peppers will give off, make sure your windows are open or turn on the exhaust fan.
• Remove saucepan from heat and allow to drop to room temperature. Once it has cooled, place the peppers, garlic, spices, dried herbs, vinegar, and one cup of the cooking water into a blender. Puree until you have a very fine texture.
• Pour this mixture into a glass container using a strainer, to remove any pieces of pepper skins left.
• Pour the mixture into the saucepan again, turn to medium-high heat, and gently simmer for about 5 minutes. This is just enough time to reduce the salsa to the desired consistency and allow the spices' flavors to blend. Again, don't forget to have the windows open and/or the kitchen exhaust fan on.
• Allow cooling. Pour the sauce into a sterilized bottle and secure with an airtight cap or lid.
• You can use this sauce immediately, although the flavors will be better about two weeks later. This sauce can last stored in your refrigerator for about 6 months. Enjoy!

CLASSIC RED SAUCE

Steps:

• Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
• Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
• Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

RED-HOT TOMATO SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Add the chopped onion, stirring so that it does not brown, until soft and fragrant, 3 to 4 minutes. Add garlic, and cook, stirring another minute.
• Add crushed tomatoes and their liquid. Season with salt, pepper, and red-pepper flakes. Add 2 cups cold water. Bring to a boil, reduce heat, and simmer until sauce has reduced and thickened and has a deep, rich tomato flavor, about 20 minutes. Stir in basil just before serving.

ROASTED RED JALAPENO PEPPER HOT SAUCE RECIPE

Steps:

• Heat your oven to 350 degrees. Slice the jalapeno peppers in half lengthwise and remove the stems. Set them onto a lightly oiled baking sheet and bake 20-25 minutes, or until the skins blister.
• Remove from heat and cover with aluminum foil or a towel to allow them to steam. Peel off the skins and discard.
• Set the peppers into a food processor.
• Heat a small pan to medium heat and add chopped onion and garlic with a splash of olive oil. Cook about 5 minutes to soften.
• Add all remaining ingredients and heat through. Into the food processor they go.
• Process the sauce until smooth. You can also use a food mill if you'd like your sauce to be thick and consistent.
• Test for salt and serve!

HOMEMADE RED HOT SAUCE

Steps:

• Combine the peppers, garlic, onions, salt and oil in a non-reactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated. (Note: this should be done in a very well-ventilated area!) Remove from the heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar through the feed tube in a steady stream.
• Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.

HOT TOMATO SAUCE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in large skillet, saute chile pepper, bell pepper and onion until soft. Add tomatoes, puree and chili powder and cook 2 minutes more. For a smooth sauce, puree with a hand blender, or puree in batches in food processor.
• Combine pasta and sauce in 9 x 13 baking dish and bake for 15 minutes. Serve hot.

TOMATO SAUCE

Steps:

• Heat the olive oil in a large saucepan, add the onions and cook on a low heat until soft. Add the garlic and tomato purée. Cook for a few minutes then add the chopped tomatoes and oregano. Season generously and simmer for 20 mins, then allow to cool.
• Store in sterilised jars in the fridge for up to 1 week, or transfer to a container and freeze for up to 2 months.

SALSA ROJA RECIPE - MEXICAN RED TABLE SAUCE

Steps:

• Add tomatoes, onion, peppers, garlic, cilantro and lime juice to a food processor. Process until fairly smooth.
• Heat a large pot to medium heat and add olive oil. Add the salsa and it will sear quickly.
• Add cumin and bit of salt.
• Bring to a quick boil and reduce heat to a simmer. Simmer for 15-20 minutes.
• Season with salt if needed and stir.
• Cool and refrigerate until ready to use.
• Serve it up in a squeeze bottle like they do in Mexican restaurants for fun!

TOMATO CHILI SAUCE RECIPE

Steps:

• Directions:Blend chopped tomatoes, chopped garlic in a food processor or blender until smooth.Pour it in a saucepan; add minced red chilli pepper, ground paprika, sugar, salt and vinegar. (You can adjust the quantity of fresh red chilli according to your taste to make it more or less hot and spicy).Cook over low to medium heat until it becomes darker or for around 10-15 minutes. Keep stirring occasionally in between.Strain and pour in to large bowl, discard tomato seeds. Transfer back to saucepan.Dissolve 1 teaspoon corn flour in 2 teaspoons water and add it in tomato puree. Stir continuously and cook over low heat until mixture becomes thick.Turn off heat and let it cool for 3-4 minutes.Tomato sauce with chili is ready. Pour it in a sterilized jar or store in a refrigerator.

ROASTED TOMATO AND HABANERO SAUCE

Steps:

• .Preheat oven to 300 degrees.
• Place tomatoes in a roasting pan and rub with most of the olive oil. Bake for 1 hour, stir gently once to prevent sticking. Rub peppers with some oil and add to the tomatoes.
• Return to the oven for 20 to 30 minutes, stir, then bake another 10 to 15 minutes.
• Remove, place in a blender with the onion, water and vegetable oil, and puree. Stir in cilantro and salt.

HOT TOMATO SAUCE

Steps:

• Heat oil in pan, add onion, garlic and stir fry until soft.
• Add remaining ingredients, simmer until thickened and check seasoning.
• Serve with vegetables.

RED SNAPPER IN FRESH TOMATO SAUCE

Steps:

• Clean the fish, and rinse in lime or lemon water. With a sharp knife make 2 -3 slits on both sides of the fish. Pat dry and season with Noubess Fish and Seafood Seasoning, making sure that you season inside the cavity and the slits, and set aside.
• In a pan or skillet, add olive oil, tomatoes, and garlic.
• Let cook until the tomatoes have started to render their juice. Add Noubess Hot and Spicy Pineapple Sauce, thyme, lemon juice, black pepper, salt and 1 tablespoon parsley. Cook for about 3 - 5 minutes on low to medium heat.
• Add water, stirring gently to mix all ingredients. Season to taste. Continue to boil for about 10 minutes over low heat.
• Remove the sauce from the heat and place half of the mixture on the bottom of a baking dish large enough to hold both fish.
• Place both fish on top of the sauce and topped with the remaining sauce. Cover with aluminum foil and place in a 350 degrees preheated oven for about 25 to 30 minutes or until completely cooked.
• Remove and gently baste the fish with the sauce several times. At the last moment before serving, add the chopped parsley and drizzle Noubess Lemon Infused Extra-Virgin Olive Oil.

ROASTED RED PEPPER TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
• Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
• Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.

SPICY TOMATO SAUCE

Steps:

• Heat oil in heavy large saucepan over medium heat. Add onion, garlic, oregano, basil, marjoram and crushed red pepper. Cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Add remaining ingredients; simmer gently, uncovered, until sauce thickens and measures 8 cups total, breaking up tomatoes with spoon and stirring occasionally, about 1 hour 15 minutes. Season sauce to taste with salt and pepper. (Can be prepared 2 days ahead. Cool slightly. Cover and refrigerate.)