Red Pepper Cocktail Sauce Food

ROASTED RED PEPPER CREAM SAUCE

Steps:

• Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
• Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
• In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
• Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

REALLY EASY ROASTED RED PEPPER SAUCE

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.

RED BELL PEPPER COULIS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

ROASTED RED PEPPER SAUCE

Steps:

• Roast peppers on a grill or open flame until skin is blackened. Place in a medium bowl covered with plastic wrap until cool enough to handle. Using a paper towel, remove charred skins. Slice peppers into 2-inch pieces; discard membranes and seeds.
• Place peppers in the bowl of a food processor with the garlic, lemon juice, cumin, red-pepper flakes, salt, and pepper, and process until pureed, 1 to 2 minutes.

ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
• Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
• Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
• Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
• Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
• Remove from heat& carefully puree in a blender.
• Season to taste& pour over your favourite pasta.

RED PEPPER SAUCE

Steps:

• Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.

ROASTED RED PEPPER SAUCE

Steps:

• Puree bell pepper, bread, mayonnaise, salt and pepper in a blender until smooth.
• Pour into a small bowl.
• Cover and refrigerate up to 4 hours before serving.
• Serve with corn cakes.