Spicyredpeppersauce Recipes

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!

SPICY RED PEPPER SAUCE

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.

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.

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.

SWEET RED-PEPPER SAUCE

Steps:

• Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
• Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
• Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

SPICY RED PEPPER SAUCE

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.

RED PEPPER SAUCE

Steps:

• Puree all ingredients in processor until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

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.