Roasted Red Pepper Ketchup Recipes
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED RED PEPPER KETCHUP
Yield Makes about 3 cups
Number Of Ingredients 12
Steps:
- Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, purée ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated.)
ROASTED RED PEPPER KETCHUP RECIPE
Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required smoky flavor.
Provided by Joshua Bousel
Categories Condiments and Sauces Condiment Sauce
Time 5m
Number Of Ingredients 5
Steps:
- Whisk together ketchup, red peppers, garlic, vinegar, and smoked paprika in a small bowl. Puree until smooth using an immersion blender, or transferring to a regular blender. Use immediately or transfer to an airtight container and store in refrigerator for up to two weeks.
Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 182 mg, Sugar 4 g, Fat 0 g, ServingSize Makes about 1 1/2 cups, UnsaturatedFat 0 g
ROASTED RED PEPPER KETCHUP
Make and share this Roasted Red Pepper Ketchup recipe from Food.com.
Provided by DailyInspiration
Categories Sauces
Time 45m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Combine tomatoes with juices and all remaining ingredients in heavy large saucepan over high heat. Bring to a boil. Reduce heat to medium and simmer until reduced to about 3 cups, about 30 minutes. Discard bay leaf. Working in batches, puree ketchup in blender until smooth. Season with salt and pepper. Cool slightly, then chill until cold. (Ketchup can be prepared 1 week ahead. Cover and keep refrigerated).
Nutrition Facts : Calories 251.3, Fat 1.9, SaturatedFat 0.2, Sodium 1239.4, Carbohydrate 51.3, Fiber 6.9, Sugar 33.9, Protein 4.7
RO RO RED KETCHUP (ROASTED RED KETCHUP)
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a small food processor, process the peppers and rosemary until smooth. Mix in the ketchup and serve with hot, salty fries.
ROASTED RED PEPPER MEATLOAF
Recipe found on the Tasty Kitchen (Pioneer Woman Cooks) website. This is a really unique presentation and method to make meatloaf. The meatloaf mix is baked inside the peppers. The author of the recipe says that it's OK to omit the bread slices under the individual meatloaf/pepper rounds but says that the bread "gets so fantastically toasty and crunchy and becomes the PERFECT way to enjoy this meatloaf."
Provided by FeelinYummy
Categories Meatloaf
Time 45m
Yield 8 Individual Meatloaf, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Mix first 10 ingredients with your hands in a bowl.
- Divide the mixture into eighths and fill into the pepper rounds. Make sure you smoosh (yes, smoosh) them down to completely fill them.
- Top each pepper round with the ketchup mixture and place on top of a slice of bread.
- Set each bread/pepper on top of a baking sheet and bake for 35-40 minutes or until a meat thermometer reads 160 degrees.
- Cool for 10 minutes, serve and sigh with happiness.
Nutrition Facts : Calories 309.9, Fat 11.4, SaturatedFat 4.2, Cholesterol 63.9, Sodium 759.5, Carbohydrate 35.4, Fiber 2.7, Sugar 13.5, Protein 16.4
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