ROASTED RED PEPPER SAUCE
Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.
Provided by Lindsay
Categories Sauce
Time 10m
Number Of Ingredients 7
Steps:
- Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
- Cover everything in your life with this shockingly good sauce.
Nutrition Facts : Calories 178 calories, Sugar 0.5 g, Sodium 445.7 mg, Fat 17 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 1 g, Protein 1.4 g, Cholesterol 0 mg
QUICK AND EASY ROASTED RED PEPPER PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
QUICK ROASTED RED PEPPER SAUCE
This was in the Reno Gazzette Journal today. Use it on baked fish, grilled steak or chicken. You can also substitue it for mayo on a sandwich. 8.1 calories and 0.2 fat grams per tbl. Haven't made it, but sounds great! Time to make doesn't include time to roast, core, peel and seed the peppers.
Provided by HeidiSue
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place peppers, garlic, mustard, vinegar, basil and red pepper flakes in a blender.
- Pulse until smooth.
- Add salt and pepper to taste.
Nutrition Facts : Calories 112.2, Fat 2, SaturatedFat 0.2, Sodium 343.6, Carbohydrate 23.5, Fiber 7.8, Sugar 14.8, Protein 4.8
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HOMEMADE ROASTED PEPPER SAUCE - HOUSE OF NASH EATS
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4.9/5 (32)Total Time 50 minsCategory DinnerCalories 514 per serving
- Preheat the oven to broil on high. Roast the peppers, skin side up under the broiler for 7-10 minutes or until skins are blackened all around. Remove from the oven and place peppers in a glass bowl and cover tightly with plastic wrap. Let the peppers steam for 30 minutes, then remove the skins with your fingers (they should slip right off) and chop.
- Heat the olive oil in a large pan over medium-high heat, then sauté the onions in the olive oil until soft. Add the roasted peppers and roasted garlic with the cloves removed from the papery skin, and stir to combine and heat through.
- Melt the butter in the same pan. Pour the red pepper puree back into the pan with the butter and add the broth, cream, and a pinch of salt and pepper. Stir to combine, then taste and adjust seasonings as needed.
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