Red Pepper Spread Food

ROASTED RED PEPPER SPREAD

Steps:

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

SWEET RED PEPPER RELISH/SPREAD

Steps:

• Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
• Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
• It can be canned or you can store it in the fridge for several weeks.

AJVAR (ROASTED RED PEPPER SPREAD)

Steps:

• Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
• Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
• Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
• Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. To test eggplant for doneness press on it with a fork to make sure it's soft all the way through. I use an an outdoor grill to cook the peppers and eggplant, no oil. I make sure most of the skin on the peppers are blackened.
• When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. Leave it for about 10 minutes. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a paper sack, fold over to close and leave it for 15 minutes).
• While waiting for the red pepper skin to lift. Use a large spoon to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor or a blender (I use a stick blender in a deep bowl) with olive oil and smashed and chopped garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Put this in a bowl and set aside.
• Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely. Add the eggplant mixture to the chopped peppers, season to taste with salt, pepper, vinegar and dried chili flakes, pulse 3 or 4 times to mix.
• If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.

ROASTED RED PEPPER AND GOAT CHEESE SPREAD

Steps:

• Put peppers into work bowl of a process bowl and puree. Add all other ingredients and pulse until combined. Season with salt and fresh ground pepper to taste.

ROASTED RED PEPPER PIZZA

Steps:

• Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
• Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
• Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
• Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
• Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
• Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
• Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

ROASTED RED PEPPER DIP

Steps:

• Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
• Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.

WALNUT-PEPPER SPREAD

Steps:

• Pulse the toasted walnuts, olive oil, walnut oil, lemon juice, honey, salt and red pepper flakes in a food processor. Transfer to a bowl; mix in the roasted red pepper and parsley.

ROASTED RED PEPPER SANDWICH SPREAD

Steps:

• If using a jarred pepper, dry well.
• Place all ingredients in a blender or food processor (I sometimes just place it in a deep bowl and use my wand mixer).
• Process until well blended.
• Refrigerate at least 1 hour before using.

TURKISH RED PEPPER SPREAD

Steps:

• Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
• Combine all ingredients in a food processor and process until smooth.
• Adjust seasoning with more lemon juice and salt, if desired.

LAYERED BASIL-ROASTED RED PEPPER SPREAD

Steps:

• Cut star shape from 1 pepper, using 1/2-inch cookie cutter; set aside. Chop pepper trimmings and remaining peppers; mix with olives.
• Blend cream cheese spread, basil and garlic in blender until smooth. Wash cream cheese tub; line with plastic wrap, with ends extending over side of tub.
• Spoon 1/2 cup cream cheese mixture into tub; top with olive mixture and remaining cream cheese mixture. Press firmly into tub with back of spoon.
• Refrigerate 1 hour. Unmold cheese spread onto plate; discard plastic wrap. Top cheese spread with nuts and pepper star. Serve with crackers.

RED PEPPER JELLY SPREAD

Steps:

• Place cream cheese on microwaveable plate; top with jelly.
• Microwave on HIGH 45 sec. to 1 min. or until cream cheese is slightly softened.
• Sprinkle with cilantro.

PESTO AND RED PEPPER SPREAD

Steps:

• Beat cream cheese, pesto and mustard with electric mixer on medium speed until well blended.
• Place half of the cream cheese mixture in 2-cup plastic wrap-lined bowl; press cream cheese mixture firmly into bowl. Top with peppers. Cover with remaining cream cheese mixture, spreading to edge of bowl. Cover with plastic wrap. Refrigerate at least 2 hours or until firm.
• Unmold cream cheese mixture onto serving plate; remove plastic wrap. Serve as a spread for the crackers.

ROASTED RED PEPPER SPREAD

Steps:

• Using a food processor, puree the garlic with the balsamic vinegar and olive oil. Add the red bell pepper, piquillo peppers, olives, basil, salt, and pepper and pulse until the peppers and olives are finely chopped. Add the feta and pulse 4 to 6 times until the feta is incorporated but still coarse.
• The spread can be refrigerated in an airtight container for up to 2 weeks.

CREAMY CRAB AND RED PEPPER SPREAD

Steps:

• Reserve 2 Tbsp. onions. Mix remaining onions with all remaining ingredients except crackers.
• Refrigerate 1 hour.
• Top with reserved onions. Serve with crackers.

EASY RED PEPPER JELLY SPREAD

Steps:

• Place cream cheese on serving dish.
• Top with jelly.