Red Or Yellow Pepper Sauce Recipes

ROASTED YELLOW PEPPER SAUCE

Roasted Yellow Pepper Sauce image

Provided by Craig Claiborne

Time 40m

Yield About 1 2/3 cups

Number Of Ingredients 11

Ingredients

2 yellow peppers, approximately 1/2 pound each or slightly less
1 1/2 tablespoons butter
2 tablespoons finely chopped shallots
1 tablespoon finely minced garlic
1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
1/2 cup dry white wine
1 1/2 cups heavy cream
1 tablespoon flour
1/2 teaspoon vinegar, preferably balsamic or malt vinegar
Salt to taste if desired
Freshly ground pepper to taste

Steps:

Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 15 grams, Carbohydrate 15 grams, Fat 45 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 692 milligrams, Sugar 4 grams, TransFat 0 grams

RED OR YELLOW PEPPER SAUCE

Red or Yellow Pepper Sauce image

Provided by Marian Burros

Categories condiments, side dish

Time 45m

Yield 1 1/2 cups (3 servings)

Number Of Ingredients 10

Ingredients

1 large red or yellow pepper
5 celery ribs
3 shallots, peeled and minced
2 medium carrots, peeled
1 cup fresh parsley
2 tablespoons olive oil
Salt to taste
1 tablespoon white wine vinegar
1 tablespoon sugar
Hot pepper flakes, optional

Steps:

Finely chop the pepper, celery, shallots, carrots and parsley, and combine. Place them in a small saucepan with the oil and salt. Cook over a medium flame for 30 minutes. Add the vinegar and sugar, and cook for 5 more minutes.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 620 milligrams, Sugar 12 grams

CARAMELIZED RED BELL PEPPERS AND ONIONS

Caramelized Red Bell Peppers and Onions image

This divine combination of sweet red peppers and sweet red onions goes very well with lamb. To add a little variety, add 1/4 cup raisins before serving, it's delicious!

Provided by CROW

Categories Side Dish Vegetables Onion

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
¼ cup red wine
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil

Steps:

In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften.
If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.

Nutrition Facts : Calories 92.9 calories, Carbohydrate 9.4 g, Cholesterol 2.7 mg, Fat 4.6 g, Fiber 2.3 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 12.6 mg, Sugar 4.8 g

ROASTED RED PEPPER CREAM SAUCE

Roasted Red Pepper Cream Sauce image

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

Ingredients

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

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

REALLY EASY ROASTED RED PEPPER SAUCE

Really easy roasted red pepper sauce image

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

Ingredients

4 red peppers (or a mix of red, orange and yellow), cut into chunks
2 onions , roughly chopped
2 garlic cloves (skin left on)
2 tbsp olive oil
2 x 400g cans peeled plum tomatoes
2 tsp red wine vinegar
1 tsp light soft brown sugar

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

SWEET RED-PEPPER SAUCE

Sweet Red-Pepper Sauce image

Serve this puree with our Oven-Baked Potato Pancakes.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

1 large leek, white and light-green parts only
1 teaspoon olive oil
1 red bell pepper, stem and seeds removed, cut into chunks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup homemade or low-sodium canned chicken stock, skimmed of fat

Steps:

Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

Nutrition Facts : Calories 14 g, Cholesterol 53 g, Fiber 1 g

SPAGHETTI WITH SWEET RED PEPPER SAUCE

Spaghetti with Sweet Red Pepper Sauce image

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

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 cup chopped red onion
3 sweet red peppers, seeded,chopped
1 1/3 cups vegetable stock
salt
fresh ground pepper
3/4 lb spaghetti or 3/4 lb spaghettini
1/2 cup chpped fresh basil or 1/2 cup parsley, plus extra for garnish
1 large lemon, grated zest of
freshly grated parmesan cheese

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

RED BELL PEPPER SAUCE

Red Bell Pepper Sauce image

Categories Sauce Pepper Broil Sauté Low Carb Low/No Sugar Bell Pepper Winter Jalapeño Shallot Bon Appétit

Yield Makes about 2 1/3 cups

Number Of Ingredients 6

Ingredients

2 large red bell peppers
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeño chili, seeded, minced
1 cup low-salt chicken broth

Steps:

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)

HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH

Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish image

Categories Beef Garlic Herb Pepper Roast Valentine's Day Low Carb Wedding Dinner Meat Beef Tenderloin Bell Pepper Winter Anniversary Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 7

Ingredients

8 tablespoons olive oil
2 2 1/4- to 2 3/4-pound pieces beef tenderloin (thick end), trimmed
6 garlic cloves, minced
2 1/2 tablespoons minced fresh thyme
2 1/2 tablespoons minced fresh rosemary
6 tablespoons Dijon mustard
Red and Yellow Pepper Relish

Steps:

Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.

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