ROASTED RED PEPPER SPREAD
Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 30
Number Of Ingredients 9
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.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 7.1 g, Fat 0.3 g, Fiber 2.1 g, Protein 1.1 g, Sodium 82 mg, Sugar 4.6 g
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED RED PEPPER SPREAD
Provided by Barbara Kafka
Categories quick, condiments
Time 10m
Yield A little over 21 ounces
Number Of Ingredients 7
Steps:
- Arrange drained peppers on a double layer of paper towels; let dry.
- Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
- Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
- Check the seasonings and adjust as necessary.
- Serve with crudites.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 282 milligrams, Sugar 7 grams
RED PEPPER SPREAD
This can be used as a spread on sandwiches, added to salads as a dressing, or even mixed with cream, heated gently, and served over sauteed chicken breast, veal scallopini, or pork chops. The flavors are subtle. When I made up the recipe I didn't want something too spicy, but you can add more habanero pepper!
Provided by Frank
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time P1DT1h1m
Yield 36
Number Of Ingredients 13
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.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 12.2 g, Fat 2.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 2 mg, Sugar 10.5 g
ITALIAN SPINACH & ROASTED RED PEPPER SPREAD
This spinach dip is delicious, and very versatile. It's nice served in a hallowed out bread bowl, with the chunks of bread used for dipping. Also, the 1/2 cup of cheese in the recipe can be changed to suit your own taste. A nice sharp cheddar works very well, or a blend of Italian cheeses is great too: I used a blend of garlic jack, mozzarella and asiago which gave the dip a great flavor. And don't limit yourself to serving this cold. My brother, who does not care much for "cold" dips, zapped the left overs in the microwave and enjoyed it hot with whole wheat crackers.
Provided by Kozmic Blues
Categories Spreads
Time 2h5m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Mix sour cream and Italian dressing mix in a bowl until well combined Add spinach, cheese and red pepper and mix well.
- Cover and refrigerate for a couple hours until well chilled.
Nutrition Facts : Calories 48.7, Fat 3.6, SaturatedFat 2.2, Cholesterol 10.3, Sodium 112.3, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 3.1
SUSAN'S ITALIAN ROASTED RED PEPPERS
This is a delicious side dish that we serve on holiday's as part of our Italian antipasto platter. The red peppers and the "sauce" they're in make EXCELLENT dipping with fresh italian bread and are the highlight of our holidays. I've even started making these to add on fresh grilled veggie sandwiches and I'll often make it to go in any recipe that calls for roasted red peppers since they put the jarred stuff to shame!! Add as little or as much garlic as you want at the end...I use a LOT! These are served at room temperature but sit nicely in the refrigerator if there are leftovers. Ensure to let the peppers sit out at room temperature for at least 30 minutes before serving if you refrigerate to allow the thick surface oil layer to come to room temperature. Be sure to let the garlic, oil, parsley and peppers marinate for a while before serving to get the full flavor. Enjoy!
Provided by RedVinoGirl
Categories Peppers
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Line baking sheet with aluminum foil.
- Wash WHOLE red bell peppers and lightly rub a tiny bit of olive oil to the skin on all side.
- Lay them side by side on baking sheet in two rows.
- Place in the over on broil and broil them until the skin blackens quite a bit. (about 9-12 minutes per side).
- As one side darkens, take them out and continue to roast all sides until the peppers are evenly charred.
- Place in a bowl or baking dish and cover in saran wrap to let them "steam" for 20 minutes (This will help to release the charred skin and maintain the sweet inner flesh).
- Pull the tops off the peppers and be sure to save any release pepper juices in the dish you plan to place them. Remove all the charred flesh by tugging on it (should come off in sheets if steamed enough).
- Removed seeds and rinse lightly under water, if necessary, to get all seeds out.
- Place in bowl and add the olive oil, garlic and parsley. Mix well and serve at room temperature.
Nutrition Facts : Calories 288.5, Fat 27.6, SaturatedFat 3.8, Sodium 6.5, Carbohydrate 11.5, Fiber 3.7, Sugar 7.5, Protein 2
ITALIAN RED PEPPER BRUSCHETTA
To make this easy appetizer, I halve a loaf of Italian bread, then top it with a blend of fresh basil, oregano, garlic and red peppers, tomatoes and cheeses. It's hard to eat just one slice! -Josephine Devereaux Piro of Easton, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cut bread in half lengthwise; place on a baking sheet. In a nonstick skillet, saute 2 garlic cloves in 2 tablespoons oil until tender. Brush over cut side of bread. , In the same skillet, saute the red peppers, onion, Italian seasoning and remaining garlic in remaining oil until vegetables are tender; remove from the heat. Add 2 tablespoons basil, parsley and oregano; cool slightly. Place in a blender or food processor; cover and process until pureed. Spread over bread., Top with tomato slices and cheese. Sprinkle with remaining basil. Bake at 400° for 10-13 minutes or until cheese is melted and edges are golden brown.
Nutrition Facts : Calories 190 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
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