Melted Red Pepper Spread Recipes

MELTED-PEPPER SPREAD

Steps:

• Slice the onions thinly, into 1/8-inch half-moons. (A food processor is great here, and you can reuse it for the peppers later.)
• Heat the oil in a large, tall-sided skillet over medium heat. Stir in the onions and 2 big pinches of salt. Stir every couple of minutes so they become soft without getting too much color (browning in spots is fine), about 10 minutes total.
• Meanwhile, stem, seed and slice the peppers into 1/8-inch strips.
• When the onions are ready, add the peppers and garlic and another 2 big pinches of salt, and stir until the juices collect in the bottom of the pan, then let it cook. After about 10 minutes, the juices may have cooked off, so keep a closer eye on the pan, and stir more frequently so it doesn't burn.
• After 5 minutes or so, or when the sound has turned from a steamy bubble to a more crackling sizzle, you'll want to stir about 30 seconds to a minute, to pick up any bits that have caramelized, and dissolve them back in.
• After another 5 minutes, or when the peppers are very soft and spreadable and everything smells fantastic and sweet, add the thyme and vinegar and cook, stirring, for 1 more minute. Taste, and add more salt or vinegar if desired. Remove the peppers from the heat, and let cool. Store, refrigerated, for up to 2 weeks. It tastes best at room temperature or warm.

MELTED RED PEPPERS AND GARLIC

Steps:

• Stem and seed the peppers and cut them into thick strips, about 3/4-inch wide.
• In a wide skillet, combine the garlic and olive oil over low heat until the oil begins to bubble. A few handfuls at a time, add the peppers and turn to coat with the oil. When all the peppers are in the pan, add the thyme and vinegar and adjust the heat to a low simmer. Sprinkle with salt.
• Cook until the peppers are soft and sweet and garlic has almost dissolved, about 45 minutes, shaking the pan and stirring gently every 10 minutes. Don't stir too often or the peppers will begin to break down.
• When the peppers are cooked, use tongs to lift them out of the pan and into jars. Strain the oil and divide between jars. Top off with extra olive oil.
• Store in the refrigerator for up to two months. Serve on toasts, with cheese or cured meats, or add to frittatas or pasta sauce.

RED PEPPER SPREAD

Steps:

• Immerse nine 8-ounce jars in simmering water. Wash lids and rings in warm soapy water.
• Heat olive oil in a large skillet over medium heat. Add red bell peppers, onion, and habanero pepper; cook and stir until softened, 5 to 10 minutes. Stir in sugar, vinegar, garam masala, and coriander; cook until fragrant, 1 to 2 minutes.
• Stir apricot nectar and orange juice concentrate into the skillet. Bring to a boil; simmer for 5 minutes.
• Whisk water and 1/4 cup plus 2 tablespoons flour together in a bowl until no lumps remain. Pour into the skillet; cook, whisking constantly, until mixture thickens, 5 to 10 minutes.
• Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

MELTED RED PEPPER SPREAD

Steps:

• Thinly slice onions and place in large pan with the olive oil and some salt.
• Cook uncovered until soft, stirring frequently to avoid over-browning.
• Meanwhile, thinly slice peppers and garlic.
• When onions are very soft, add peppers and garlic to pan, along with some salt. Saute for c. 10 minutes until most of the juices have cooked off.
• Cook for another 10 minutes, stirring frequently, until mixture becomes jam-like and caramelized.
• Salt again to taste, then add some thyme and a splash of vinegar.
• Cook for another 1-2 minutes, then remove from heat and let cool.
• Store in an airtight container in the fridge; will keep for up to 2 weeks.

ROASTED RED PEPPER SPREAD

Steps:

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

QUICK ROASTED RED PEPPER SPREAD

Steps:

• Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.

ROASTED RED PEPPER SPREAD

Steps:

• Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
• Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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.

BROILED PEPPERS WITH MELTED CHEESE

Steps:

• Heat broiler, with rack about 6 inches from heat source. Place halved peppers, cut sides up, on a baking sheet. Broil until beginning to soften, about 6 minutes.
• Heat broiler, with rack about 6 inches from heat source. Place halved peppers, cut sides up, on a baking sheet. Broil until beginning to soften, about 6 minutes.

ROASTED RED PEPPER SPREAD

Steps:

• Preheat the broiler in your oven. Spread the peppers, tomatoes, onion, and garlic cloves in a single layer on a rimmed baking sheet. Roast under the broiler, turning frequently, until the peppers are softened and blackened all the way around, and the tomatoes, onion and garlic have some black spots on them. The more thoroughly blackened the peppers are, the easier they are to peel. Transfer the peppers and tomatoes to a paper bag, fold the top down three or four times to seal it, then let cool about 15 minutes, or until the produce is cool enough to handle. Set the onion and garlic on a cutting board to cool as well.
• When the peppers and tomatoes have cooled, use your hands to rub the skins off as well as you can. Don't panic if a bit of the skin remains. Cut the peppers open in order to remove their stems and seeds. Rip the peppers into strips and put into a blender or food processor (in batches if necessary) and process until smooth. Pour into a stainless steel stockpot and repeat the process with the tomatoes.
• Peel the onions and garlic then finely chop both. Add this and the remaining ingredients to the purees in the stockpot and stir to combine. Bring to a boil over medium high heat, stirring frequently to prevent scorching. Lower the heat to medium low and continue a gentle boil, stirring often, for about 20 minutes, or until the spread can be mounded on a spoon.
• You may either refrigerate the red pepper spread at this point, or freeze it in single serving sizes, or can it to make it shelf stable.
• To can the spread for long-term storage:
• Ladle the hot spread into prepared 8-ounce jars leaving ½-inch of headspace. (For information on how to do this, click here ) Use a stainless steel chopstick or butterknife to remove any air bubbles. If the level of the spread lowers after air bubbles are removed, you can add more hot spread.
• Wipe the rims of the jars with a damp cloth, put the lid in place, and screw on the rings until fingertip tight. Place on a rack in a canner, cover with hot water, and bring to a boil with the lid on the canner. Once the water reaches a full rolling boil, begin a 10-minute timer (15 minutes for pints). When the timer is done, remove the lid from the canner, turn off the heat and let it stand for 5 minutes before carefully transferring the jars to a towel or rack on the counter to cool, undisturbed.
• When the jars are completely cool, remove the rings for storage, wipe the jars clean and label. Store in a cool, dry place for up to a year.

FETA-AND-RED-PEPPER SPREAD

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat olive oil over medium-high. Add peppers; cook, stirring, until tender, about 7 minutes. Transfer to a food processor with feta and cream cheese; pulse. Spread into a 6-inch ovenproof skillet. Bake until bubbly, about 10 minutes. Serve with crackers.