Roasted Red Pepper Puree Recipes

ROASTED RED PEPPER PURéE

Steps:

• Position an oven rack 6 inches from the element and heat the broiler to high, or prepare a medium-hot fire on your gas or charcoal grill. Broil or grill the peppers, flipping every 1 to 2 minutes, until all sides are blistered, about 8 minutes. Transfer to a large bowl and seal with plastic. Let cool for about 20 minutes and then peel off the skins, remove the stem, scoop out the seeds, and discard the peppers' juices. Don't rinse the peppers at any point, as this will wash off much of their sweet flavor. Put the flesh in a food processor or a blender. Add the olive oil, lemon juice, garlic, and paprika. Purée on high until the mixture is smooth and shiny. Season with salt and pepper to taste. If you prefer a smoother purée, force the mixture through a fine sieve.

ROASTED RED PEPPER PUREE

Steps:

• Roast and peel the peppers over a gas flame or under a broiler. Cook, turning the peppers as they start to char. They should be charred on all sides, top and bottom. Remove the peppers and drop them into a paper bag. Let stand until cool enough to handle or peel them under cold running water. Discard the peel. Cut away and discard the core and veins. Scrape away and discard the seeds.
• Cut the flesh of each pepper into cubes and put the cubes into the container of a food processor or, preferably, an electric blender.
• Add the wine, vinegar, salt and pepper. Blend as thoroughly as possible. Pour and scrape the mixture into a saucepan. Bring to the simmer, stirring, before using.

RED PEPPER PUREE

Steps:

• Preheat the oven to 500 degrees. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes. Remove from the oven; fold the foil over the peppers and allow them to cool.
• Working over a bowl, remove the core, skin and seeds from each of the peppers, reserving some of the liquid.
• Put the pepper pulp in a food processor with about two tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well-covered, in the refrigerator (for several days) or the freezer (up to a month).

ROASTED RED PEPPER PURéE

Steps:

• Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

ROASTED RED PEPPERS

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.

RED PEPPER PUREE

Steps:

• Preheat the oven to 500°F. Line a roasting pan with enough aluminum foil to fold over the top later. Put the bell peppers in the pan and the pan in the oven. Roast, turning the peppers about every 10 minutes, until they collapse, about 40 minutes.
• Fold the foil over the peppers and allow them to cool. Working over a bowl, remove the core, skin, and seeds from each of the peppers, reserving some of the liquid.
• Put the pepper pulp in a food processor with about 2 tablespoons of the reserved liquid. Add a large pinch of salt and turn on the machine; drizzle the oil in through the feed tube. Stop the machine, then taste and add more salt and/or olive oil if necessary. Store, well covered, in the refrigerator (for several days) or the freezer (up to a month).
• Add a couple tablespoons of puree to the cooking liquid of any simmering grain-rice, couscous, or quinoa, for example.
• Use in place of or with tomatoes in pasta sauce. For example, sauté several vegetables and bind them with the puree during the last minute of cooking.
• Fold into omelets or scrambled eggs, with or without cooked vegetables.
• Combine with chopped fresh basil, grated Parmigiano-Reggiano, and minced garlic for a pestolike pasta sauce.
• Emulsify with fresh lemon juice, salt, and pepper to make a beautiful salad dressing.
• Spread on crostini or pizza before baking.
• Use as a finishing sauce for roasted eggplant, zucchini, or other vegetables.
• Serve as a condiment with grilled or roasted fish, meat, or chicken.
• Stir into soups or stews just before serving.
• Mash a couple tablespoons of puree, with a little olive oil, minced garlic, and cracked black pepper, into fresh, salty cheese-like feta or goat-to make a dip for bread or vegetables.

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).

ROASTED RED PEPPER PUREE

Steps:

• Roast your red peppers as you normaly would, on the grill or in the oven.
• Place peppers in a bowl and cover with saran to sweat for about 15 minutes.
• Peel and seed the peppers.
• Puree the seeded peppers in the food processor till smooth.

ROASTED RED PEPPER AND TOMATO SOUP

Steps:

• Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
• Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
• Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
• Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
• Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
• Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

ROASTED RED PEPPER CREAM SAUCE

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.

CARROT-AND-ROASTED-RED-PEPPER PUREE

Steps:

• Place the carrots in a medium-sized saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, about 10 minutes. Drain well.
• Place the carrots in a food processor with the roasted red peppers. Process until smooth, stopping to scrape down the sides of the bowl. Add the butter or yogurt, mace and salt. Process until well combined. Divide among 4 plates and serve immediately.