ROASTED RED PEPPER SAUCE
Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.
Provided by Lindsay
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
- Cover everything in your life with this shockingly good sauce.
Nutrition Facts : Calories 178 calories, Sugar 0.5 g, Sodium 445.7 mg, Fat 17 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 1 g, Protein 1.4 g, Cholesterol 0 mg
RED PEPPER SAUCE
Provided by Food Network
Yield 2 cups
Number Of Ingredients 3
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.
RED SNAPPER WITH HAZELNUT PEPPERS
Provided by Moira Hodgson
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wipe the snapper inside and out with paper towels. Sprinkle with about a tablespoon of the hazelnut oil and the juice of half the lime. Set aside.
- Preheat broiler. Seed the peppers and cut them into quarters. Place them skin side up on a grilling rack and broil until the skins are charred. Place them in a plastic or paper bag and let them cool. Peel off the skins.
- Meanwhile, quarter the tomatil-los and simmer them in water to cover until soft (about five minutes). Drain and chop. Chop the peppers.
- Place the tomatillos, peppers, chilies, garlic and onion in a small bowl. Add the remaining hazelnut oil and toss thoroughly. Add the juice of the remaining lime to taste.
- Just before serving, stir in the coriander and season with salt and pepper to taste.
- Broil the snapper for about seven to 10 minutes on each side, or until it is cooked. Pass the vinaigrette sauce separately.
Nutrition Facts : @context http, Calories 747, UnsaturatedFat 33 grams, Carbohydrate 11 grams, Fat 40 grams, Fiber 3 grams, Protein 83 grams, SaturatedFat 4 grams, Sodium 1347 milligrams, Sugar 4 grams
ROASTED RED PEPPER SAUCE
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken
Provided by Good Food team
Categories Condiment, Dinner
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
- Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
- Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.
Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
REALLY EASY ROASTED RED PEPPER SAUCE
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
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
SPAGHETTI WITH SWEET RED PEPPER SAUCE
Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.
Provided by Moody
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and butter in large nonstick skillet over medium high heat.
- Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
- Add stock, salt and pepper.
- Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
- Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
- Cook pasta in large pot of boiling salted water until al dente.
- Drain well and add to sauce in skillet.
- Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
- Transfer to large serving bowl and sprinkle with lemon zest.
- Serve with cheese and pass the peppermill.
Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13
ROASTED RED PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
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 WITH HAZELNUT BUTTER
Provided by Molly O'Neill
Categories condiments, side dish
Time 35m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place a saucepan over medium heat and melt the butter. Add the onion and cook until just translucent, about 3 minutes. Add the peppers and cook, stirring frequently, for 5 minutes more. Add the stock and wine and cook at a low simmer, uncovered, for 15 minutes.
- Meanwhile, place the hazelnuts in the container of a food processor and process until they form a smooth butterlike paste, about 5 minutes, stopping to scrape down the sides of the bowl about every minute. Measure out 3 tablespoons of nut butter and set aside. (Unused butter can be refrigerated for up to 3 days.)
- Whisk the 3 tablespoons of hazelnut butter into the sauce in the saucepan. Transfer the sauce to a blender and blend until very smooth. Return to the pan and season with salt and pepper.
- Reheat when ready to serve. Serve with grilled or broiled meat, fish or shellfish.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 520 milligrams, Sugar 7 grams, TransFat 0 grams
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