Spicy Roasted Red Pepper Sauce Recipes

ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 200C/180C fan/gas 6. Place the peppers on a baking tray and roast in the oven for about 45 mins until the skins are blackened. Remove from the oven and put into a plastic bag - this makes them sweat and the skins slip off more easily. When cool enough to handle, peel off the skins with your fingers. Slice the peppers open, pick out and discard all the seeds and membrane, then roughly chop the red flesh.
• Heat the olive oil in a frying pan. When hot, fry the garlic and shallot for a few mins. Add the chopped peppers and continue to fry for a few mins, stirring to combine everything. Add the vegetable stock, bring to the boil, then allow it to reduce a little.
• Pour the contents of the pan into a blender and whizz until smooth. Adjust the seasoning to taste. Depending on the ripeness of the peppers, you shouldn't need any sugar - but if they retain a slightly bitter flavour, return the sauce to the pan, add sugar to taste and let it dissolve over the heat. Serve hot or at room temperature.

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

SPICY ROASTED RED BELL PEPPER SAUCE

Steps:

• Preheat the oven to Broil on HI.
• Cut the bell peppers and jalapenos in half lengthwise. Discard the seeds and membranes
• Place pepper and jalapeno halves, skin side up, on a foil-lined baking sheet. Flatted the pepper halves with your hand.
• Tuck the whole peeled garlic cloves under one of the red bell peppers to keep them from burning.
• Broil for 10-12 minutes or until the red bell peppers are charred and blackened.
• Remove from oven and instantly place only the red bell peppers in a bowl and cover with a kitchen towel to seal. Let it sit for 10 minutes. Once cool, remove and peel the outer skin off.
• Add the roasted red bell peppers, garlic cloves, jalapenos to a blender (I used my Vitamix) along with the remaining ingredients and puree until completely smooth. The exact amount of lemon juice depends on it's acidity, so season to taste with additional salt and/or lemon juice if needed.
• Store the sauce in an air-tight container in the fridge for a few days or freeze in freezable deli containers and use when needed (see notes below).
• Use the sauce as a dip, as pizza sauce, spread it on sandwiches, drizzle it over tacos and veggie bowls, or pour it over pasta!

RED PEPPER CREAM SAUCE

Steps:

• Combine the bell peppers and heavy cream in a pot and bring to boil over medium heat; reduce heat to medium-low and continue simmering, stirring occasionally, until the cream reduces to about 1 cup, about 30 minutes. Remove from heat and stir in the paprika, lemon juice, salt, white pepper, and cayenne pepper.
• Pour the sauce into a blender. Hold the lid firmly with a towel while blending, using a few quick pulses to get the sauce moving before leaving it on to blend until smooth. Serve hot.

SPICY RED PEPPER SAUCE

Steps:

• Combine all ingredients in a blender and blend. Sauce should be slightly chunky.
• Pour into medium saucepan and heat over medium-low heat until heated through.

RED PEPPER SAUCE

Steps:

• Heat the olive oil in a saucepan, add the peppers, cover and simmer over very low heat, for about 20 minutes or until tender. Puree the cooked peppers through a food mill to remove the skins. Season to taste with salt and pepper. The sauce is ready to be used like this over steak, grilled polenta, poultry, lamb or grilled seafood or can be enhanced with a few tablespoonfuls of the possible additions.

SPICY ROASTED RED PEPPER SAUCE

Steps:

• in pan saute garlic & jalapenos for a few minutes until 2 tbsp olive has infused and peppers are browned a little
• Take out garlic and let cool for a minute, add salt to it & make a paste wiht flat part of knife. this is so the garlic isnt too overpowering and will be more of an undercurrent flavor.
• place red peppers, jalapeno**, infused oil and garlic into food precessor or blender. Blend until smooth.
• put remaining oil into hot pan(beware of splattering) it will heat quickly. then add red pepper mixture & combine. (it will be seperated a little, just use a wisk to cmbine the oil with it). then add 1/4 cup red wine vinegar(this will give great flavor & help it keep for days in fridge). cook through until bubbbly
• **if you like a lot of heat you can always add crushed red peppers flakes when blending or when heating through

ROASTED RED PEPPER TOMATO SAUCE

Steps:

• Preheat oven to 375°F.
• Cut off and discard top quarter of garlic head and wrap remainder in foil. Arrange tomatoes, cut sides up, in a foil-lined 13- by 9- by 2-inch baking pan and sprinkle lightly with salt. Add whole bell pepper and garlic (in foil) to pan and roast vegetables in middle of oven 1 hour.
• Transfer bell pepper to a bowl and cover bowl with plastic wrap, then let stand about 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and transfer to a food processor or blender along with tomatoes.
• Unwrap garlic and squeeze roasted cloves from skin into food processor. Add remaining ingredients and salt and pepper to taste, then purée sauce until smooth.

SLIGHTLY SPICY ROASTED RED PEPPER DIP

Steps:

• Heat olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute.
• Blend garlic, red bell peppers, red wine vinegar, sriracha sauce, paprika, salt, and black pepper in a blender until smooth.

SPICY, CHEESY CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Steps:

• If using, prepare the sauce by blending the mayo and roasted peppers in a food processor until smooth. Set aside.
• Whisk eggs in a medium bowl. Stir in crab, both cheeses, chives, and a quarter cup of the breadcrumbs.
• Pour the remaining half a cup of breadcrumbs into a shallow dish.
• Line a large plate or baking sheet with waxed paper. Line a second large plate or baking sheet with paper towels (the latter for draining the finished crab cakes).
• Form heaping tablespoons of the crab mixture into cakes of a quarter-inch thickness, coat each with the crumbs, and place on the waxed paper-lined plate or baking sheet.
• In a large skillet over medium high heat, heat the vegetable oil until a droplet of water thrown in starts to sizzle or until bubbles start to gather around the tip of a wooden spoon placed in the oil, whatever method you choose.
• Fry cakes, a few at a time, until golden on both sides, approximately three minutes total for each batch.
• As cakes cook, remove them to the paper-towel lined baking sheet.
• When all cakes are cooked, move to serving platter, arranging around a bowl of the sauce, if you like.
• These are also really good served with a squirt of Kewpie mayonnaise (Japanese mayo; it's sweeter) mixed with a few drops of hot sauce; I like to use Tapatio.

SEA BASS WITH SPICY ROASTED BELL PEPPER SAUCE

Steps:

• Char bell peppers over gas flame or under broiler until blackened on all sides. Let cool in closed paper bag for 10 minutes. Peel and seed peppers. Place peppers in processor. Add almonds, 4 tablespoons olive oil, vinegar, tomato paste and cayenne pepper. Process until almonds are finely ground and peppers are almost smooth. Season with salt and pepper.
• Heat 2 tablespoons oil in skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet; sauté until just opaque in center, about 5 minutes per side. Transfer fish to plates. Top each with sauce. Serve with remaining sauce.

SPICY PEPPER PENNE

Steps:

• In a large skillet, layer the pasta, rosemary, pepperoni, pepperoncini and red peppers. Add water; bring to a boil. Reduce heat; cover and simmer for 12 minutes or until pasta is tender. Add cream and Parmesan cheese; toss to coat.