Spicy Red Pepper Mayonnaise Recipes

GARLIC AND RED PEPPER MAYONNAISE

Garlic and Red Pepper Mayonnaise image

Homemade mayonnaise tastes fresher and brighter than anything you can buy at the store. This version is made with roasted red pepper and fresh garlic.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 5m

Yield Makes 1 1/3 cups

Number Of Ingredients 7

Ingredients

2 large egg yolks
1 jarred roasted red pepper, patted dry
2 garlic cloves, minced
1 teaspoon Dijon mustard
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper

Steps:

Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
Add red pepper, garlic, mustard, and lemon juice. Pulse ingredients until well combined.
With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Refrigerate in an airtight container, up to 1 week.

RED PEPPER MAYONNAISE

Red Pepper Mayonnaise image

A spicy homemade mayonnaise that's especially good with fried oysters.

Provided by David Tanis

Categories quick, condiments, dips and spreads

Time 10m

Yield About 1 cup

Number Of Ingredients 9

Ingredients

1 egg yolk
1/2 cup olive oil
1/2 cup sunflower oil or other vegetable oil
1 garlic clove
1/2 teaspoon salt
1 tablespoon Dijon mustard
2 teaspoons sweet Spanish pimentón
1/2 teaspoon hot Spanish pimentón
1 tablespoon red wine vinegar

Steps:

Put the yolk in a blender or food processor. Begin blending or processing and, with the motor running, slowly add the oils one at a time in a thin, steady trickle. (There is a tiny hole in the plunger of most food processors that makes this easy.)
Smash the garlic to a paste with the salt. Add it to the mayonnaise with the rest of the ingredients and process or blend briefly, until just combined.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 23 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 4 grams, Sodium 78 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Seared Salmon with Spicy Red Pepper Aioli image

Provided by Ina Garten Bio & Top Recipes

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 teaspoons minced garlic (2 cloves)
1 tablespoon (canned) chopped chipotle pepper in adobo sauce
1 tablespoon freshly squeezed lime juice
1/4 cup jarred roasted red peppers, seeded and chopped
1 cup good mayonnaise, such as Hellmann's
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless, center-cut salmon fillets
Good olive oil
1 lime, quartered, for serving

Steps:

Preheat the oven to 400 degrees F.
For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

SPICY RED PEPPER SAUCE

Spicy Red Pepper Sauce image

Provided by Food Network Kitchen

Time 10m

Yield 1 cup

Number Of Ingredients 8

Ingredients

1/2 cup piquillo peppers
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons hot pepper sauce, or to taste
1 teaspoon Dijon mustard
1 clove garlic, peeled
1/2 teaspoon kosher salt

Steps:

Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.

SPICY RED PEPPER SAUCE

Spicy Red Pepper Sauce image

This recipe is from the Whole Foods site and the one that they posted as going over their mini crab cakes recipe. I served it over a vegan recipe that I posted for Recipe #503810. Warning: I found this to be very spicy (and I like spicy). You may wish to start with 1 tsp of hot pepper sauce, try it, and add more to taste. I made this in my mini food processor. I'm not that good with eyeballing measurements, but I would say the yield looks like about 3/4 cup to me or so.

Provided by Dr. Jenny

Categories Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

4 tablespoons mayonnaise
1/4 cup jarred roasted red pepper, chopped
2 teaspoons hot sauce
1 1/2 teaspoons grated lemon zest

Steps:

In a blender or mini food processor, combine the bell pepper, hot sauce, zest, and 4 Tb mayonnaise. Blend until smooth. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 317.4, Fat 26.4, SaturatedFat 3.9, Cholesterol 20.4, Sodium 1527.8, Carbohydrate 21.4, Fiber 1, Sugar 5.3, Protein 1.2

RED-PEPPER MAYONNAISE

Red-Pepper Mayonnaise image

Categories Condiment/Spread Sauce Roast Vegetarian Quick & Easy Mayonnaise Lemon Bell Pepper Gourmet

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

1 large garlic clove
1/2 teaspoon salt
1 lb red bell peppers, tender-roasted
1/4 cup mayonnaise
1/4 teaspoon fresh lemon juice or to taste

Steps:

Mince garlic and mash to a paste with salt using a heavy knife. Transfer to a blender with peppers. Purée until smooth. Add mayonnaise and juice and blend.

ROASTED RED PEPPER MAYONNAISE

Roasted Red Pepper Mayonnaise image

Provided by Amanda Hesser

Categories condiments

Time 20m

Yield about 1 1/4 cups

Number Of Ingredients 7

Ingredients

1 large red pepper
1 egg yolk
1 teaspoon Dijon mustard
1/2 tablespoon white wine vinegar
Sea salt
3/4 cup vegetable oil
1/4 cup extra virgin olive oil

Steps:

Heat broiler. Place pepper under broiler, and roast until blackened on all sides. Remove, and let cool. Peel away skin and seeds, and discard. Pull pepper into 3 or 4 long pieces and set aside.
In a small bowl, whisk together egg yolk, mustard, vinegar and a large pinch of salt. Beginning a drop at a time, whisk in oils. As they emulsify, add oils a little faster, in a slow steady stream. When mixture is thick, taste and adjust seasoning. It should be highly seasoned.
Transfer the mixture to a blender or a food processor, add the pepper and puree. Taste, and adjust the seasoning before serving.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 20 grams, Carbohydrate 1 gram, Fat 23 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 96 milligrams, Sugar 1 gram, TransFat 0 grams

VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE

Vegetables with Red Pepper and Garlic Mayonnaise image

Provided by Brenda Louch

Categories Condiment/Spread Food Processor Garlic Pepper Vegetable Appetizer No-Cook Vegetarian Quick & Easy Chill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 cup

Number Of Ingredients 6

Ingredients

2 large garlic gloves
1/2 cup diced drained roasted red pepper from jar
1/2 teaspoon red wine vinegar
1/4 teaspoon cayenne pepper
1/2 cup mayonnaise
Assorted vegetables (such as carrot sticks, yellow bell pepper strips, cherry tomatoes and boiled baby potatoes)

Steps:

With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
Place dip in center of platter. Arrange vegetables around dip and serve.

ROASTED RED PEPPER DRESSING

Roasted Red Pepper Dressing image

This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.

Provided by Sarah Agrella

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 25m

Yield 16

Number Of Ingredients 5

Ingredients

2 red bell peppers
2 yellow bell peppers
¾ cup red wine vinegar
1 cup extra virgin olive oil
1 teaspoon salt

Steps:

Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g

ROASTED RED PEPPER MAYO

Roasted Red Pepper Mayo image

Make and share this Roasted Red Pepper Mayo recipe from Food.com.

Provided by RedLobsterRestauran

Categories Low Protein

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 3

Ingredients

1 cup mayonnaise
2 tablespoons roasted red peppers, chopped
1 teaspoon lemon juice

Steps:

combine ingredients in a food processor and serve!

Nutrition Facts : Calories 115.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 7.6, Sodium 238.2, Carbohydrate 7.2, Sugar 1.9, Protein 0.3

SPICY RED PEPPER SAUCE

Spicy Red Pepper Sauce image

This zesty red sauce is thick with diced red peppers. Its piquancy comes from crushed red-pepper flakes and dashes of hot sauce. Serve tossed with hearty fettuccine noodles and freshly grated Parmesan cheese.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
4 cloves garlic, minced
4 red bell peppers (about 2 pounds), seeded and cut into 1/2-inch dice
1/3 cup dry white wine
One 28-ounce can crushed tomatoes, with juice
One 14 1/2-ounce can low sodium chicken stock, skimmed of fat
One 15-ounce can tomato sauce
2 cups water
1/2 teaspoon crushed red-pepper flakes, or more to taste
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Few dashes hot-pepper sauce (optional)

Steps:

Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.
Add bell peppers; cook until tender, about 8 minutes. Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates.
Stir in crushed tomatoes with juice, stock, tomato sauce, the water, red pepper flakes, salt, black pepper, and hot-pepper sauce if using. Bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 1 hour.

Nutrition Facts : Calories 135 g, Fat 5 g, Fiber 4 g, Protein 3 g, Sodium 562 g

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