Roasted Red Capsicum Sauce Recipes

ROASTED RED PEPPER SAUCE

Steps:

• Preheat oven to 425F& lightly coat a roasting pan with cooking spray.
• Place whole peppers on the pan& roast, turning once, for about 20 minutes or until the peppers start to blister& burn.
• Remove from oven& allow to cool; cut each pepper in half, remove the stem, seeds& pith.
• Heat oil in saute pan; saute garlic& onion until the onion is translucent, about 3- 5 minutes.
• Add the roasted peppers& broth; bring to a boil, lower heat& simmer for 10- 15 minutes.
• Remove from heat& carefully puree in a blender.
• Season to taste& pour over your favourite pasta.

ROASTED RED CAPSICUM SAUCE

Steps:

• Cut capsicums into quarters, remove the seeds, Grill capsicum skin side up until blackened.
• Cool in a plastic bag for 5-10 minutes.
• Peel away the skin and cut roughly.
• Heat oil in pan; cook onion and garlic for 2 minutes or until soft. Add the tomatoes, parsley and basil, tomato paste, sugar and 375 ml of water.
• Add the chopped capsicum and cook on low heat for 45 minutes to an hour stirring often.
• You can purée this sauce or just have it as it is.
• Serve with chicken.

ROASTED RED PEPPER SAUCE

Steps:

• In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.

ROASTED RED CAPSICUM

Steps:

• Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black.
• Place the capsicums in a plastic bag until cool.
• Peel the skin off the capsicums, trim any pith and remove all the seeds.
• Place the capsicum flesh into hot sterilised jars.
• Pour in the olive oil to cover.
• Seal immediately and store in the fridge for up to 3 weeks.

REALLY EASY ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

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.