Silky Red Pepper Sauce Recipes

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:

• 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.

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.

SILKY RED PEPPER SAUCE

Steps:

• Coarsely chop the peeled peppers.
• Warm the olive oil in a medium skillet with the onion and half the herbs. Add the peppers and 1/2 teaspoons salt and cook over medium heat until the onion is soft, about 10 minutes. Add the wine and cook until it's syrupy, then add the tomato puree, paste, and water.
• Simmer, covered, for 25 minutes.
• Puree, then pass through a food mill.
• Season to tastte with the vinegar and stir in the butter(it rounds the flavors and gives the sauce a silky sheen).
• Reheat before serving and stir in the remaining herbs at the last minute.

ROASTED RED PEPPER SAUCE

Steps:

• In a food processor or blender, add the tomatoes, roasted red peppers, garlic, salt, basil, and oregano. Blend until smooth. Add the heavy cream and blend until incorporated.
• Pour the red pepper sauce into a medium saucepan, and heat over medium high heat. Add the grated parmesan cheese, and slowly bring sauce to a simmer. Whisk until the cheese is melted, and the sauce is warmed through.
• Prepare the noodles according to package instructions. Serve sauce over cooked noodles.
• Garnish the sauce with extra grated parmesan cheese and fresh parsley!

SILKY RED BEAN SAUCE

Steps:

• Place the soaked beans in a medium saucepan with 1 quart of cold water and the Bouquet Garni. Bring to a boil, then reduce the heat and simmer until the beans are tender but not mushy, about 1 hour. After the beans have simmered for 30 minutes, heat the olive oil in a large skillet over medium heat. Add the onion and poblano and cook, stirring, for about 5 minutes. Add the garlic and cook for 2 more minutes, then transfer the vegetables to the saucepan with beans and stir in the tomato puree, chipotle, and chile powder. (If using canned beans, rinse them and place in a medium saucepan with 1 cup of water and the sautéed ingredients, chipotle, chile powder, and tomato puree). If your beans start looking dry (they should be submerged and moist throughout the simmering), add a little more water. Cook for about 15 more minutes, and when the beans and vegetables are very soft, season to taste with salt and pepper. Drain them, reserving the liquid, and cool. Place the beans in a blender with the cilantro, lime juice, and a cup of the cooking liquid. Puree them, adding more liquid as necessary to make a smooth, viscous sauce (the consistency of pancake batter). You may need to do this in two batches. Pour the sauce into a pot and keep warm until ready to use. If necessary, you can add a little water.