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
ROASTED RED PEPPER CREAM SAUCE
A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.
Provided by BOB BAILEY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 50m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 5.9 g, Cholesterol 41.5 mg, Fat 18.9 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 257.7 mg, Sugar 1.8 g
VEGAN ROASTED RED PEPPER CREAM SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, avocado, olive oil, lemon juice, garlic, salt, pepper, crushed red pepper flake, nutritional yeast
Provided by Crystal Hatch
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Place red bell peppers cut-side down on a parchment paper-lined baking sheet.
- Bake for 20-30 minutes, or until the skin blackens.
- Remove peppers from the oven and transfer with tongs to a sealable container or bowl. Cover and let cool for 5 minutes.
- Once cool enough to handle, peel the blackened skins from the peppers and place into a blender or food processor. Discard the skins.
- To the blender, add the avocado, olive oil, lemon juice, garlic, salt, pepper, red pepper flakes, and nutritional yeast. Blend until smooth, adding more olive oil or seasoning as desired.
- Serve either chilled or heated up.
- Enjoy!
Nutrition Facts : Calories 182 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, Sugar 8 grams
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.
ROASTED RED PEPPER SAUCE
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
Steps:
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
20 BEST ROASTED RED PEPPER RECIPE COLLECTION
Crunchy, colorful, and sometimes even spicy, these amazing roasted red pepper recipes are here to make your dinner a little more fun.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
SUMMER SQUASH PASTA WITH ROASTED RED PEPPER SAUCE RECIPE BY TASTY
Here's what you need: red bell peppers, olive oil, shallots, garlic, large yellow squash, large zucchinis, salt, pepper, cornstarch, red pepper flake, milk, fresh basil
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 500°F (260°C).
- Spiralize the yellow squash and zucchinis into a large bowl.
- Bring a large skillet over medium heat and add olive oil.
- Sauté shallots and garlic until golden brown and soft, about 2-3 minutes. Season with salt and pepper and stir. Remove from heat and set aside.
- Quarter and deseed the red bell peppers and arrange onto a parchment paper-lined baking sheet.
- Roast the red peppers until black and charred bits appear, about 25-30 minutes.
- Carefully remove the red peppers from the oven and remove the charred black bits.
- Transfer the roasted peppers to a blender and add salt, pepper, cornstarch, red pepper flakes, sautéed shallot and garlic, and milk. Blend on high speed until creamy. Set aside.
- Heat a large skillet over medium heat.
- Pour the pepper sauce in the skillet to thicken and simmer, about 2-3 minutes. Reduce heat to low and continue simmering.
- Add the spiralized veggies and stir to coat, cooking for 2-3 minutes.
- Add basil and stir, 2-3 minutes.
- Serve with red pepper flakes and basil.
- Enjoy!
Nutrition Facts : Calories 116 calories, Carbohydrate 18 grams, Fat 3 grams, Fiber 3 grams, Protein 5 grams, Sugar 11 grams
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- Preheat the oven to broil on high. Roast the peppers, skin side up under the broiler for 7-10 minutes or until skins are blackened all around. Remove from the oven and place peppers in a glass bowl and cover tightly with plastic wrap. Let the peppers steam for 30 minutes, then remove the skins with your fingers (they should slip right off) and chop.
- Heat the olive oil in a large pan over medium-high heat, then sauté the onions in the olive oil until soft. Add the roasted peppers and roasted garlic with the cloves removed from the papery skin, and stir to combine and heat through.
- Melt the butter in the same pan. Pour the red pepper puree back into the pan with the butter and add the broth, cream, and a pinch of salt and pepper. Stir to combine, then taste and adjust seasonings as needed.
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