Spicy 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.

SPICY RED PEPPER CRANBERRY RELISH

Steps:

• Put sugar, jalapeños, lemon juice, salt and cayenne in a heavy-bottomed saucepan over medium-high heat. Add 1/2 cup water, then stir with a wooden spoon to dissolve sugar, and simmer 2 minutes.
• Add ginger and cranberries, and bring to a boil. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan, about 15 minutes.
• Let cool and taste. Add more cayenne or jalapeños if desired. It can be stored in the refrigerator for up to 2 weeks.

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.

MUSSELS IN SPICY RED SAUCE

Steps:

• Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
• Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
• Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
• Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
• In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
• Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
• Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
• This sauce will keep 10 days in a well-sealed container in the refrigerator.
• Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
• Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
• Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

SPICY RED PEPPER SAUCE

Steps:

• Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.

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.

POTATO GNOCCHI WITH SPICY RED PEPPER SAUCE

Steps:

• To prepare the gnocchi: Up to 6 hours before mealtime, preheat the oven to 400°F.
• Poke several holes in each potato and bake for 45 minutes, or until fairly soft when squeezed. While the potatoes are still hot, cut them in half and squeeze the insides into a bowl, discarding the skins. (You'll want to use a hot pad to do this.) Mash the potato well with a potato masher or a sturdy fork, add the salt and egg yolk to the bowl, and stir well. Add the flour a little at a time and mix with your hands until the mixture just begins to hold together. Transfer the dough to a lightly floured work surface and knead gently for 1 minute, or until smooth. You may need to add a little bit more flour to keep the dough from sticking.
• Break off a handful of the dough and roll it into a 1/2-inch-thick rope. Cut the rope into 1-inch pieces. Repeat this process with the remaining dough.
• Bring a large saucepan of salted water to a boil and add one-fourth of the gnocchi. Cook for 2 minutes after they float to the surface, then remove with a slotted spoon. Repeat the process with the remaining gnocchi. Place the gnocchi in a single layer in a baking pan or on a large plate, cover with plastic wrap, and refrigerate until ready to use.
• To prepare the sauce: Up to 6 hours before mealtime, roast the red peppers by placing each whole pepper directly on the gas stove burner (if you have an electric stove, do this under the broiler) and cook, turning occasionally, for 10 to 15 minutes, or until they are almost completely black. Place them in a bowl, cover tightly with plastic wrap, and let stand for 10 minutes. (The steam will make the skins peel right off.) Scrape the blackened skin off the peppers and discard the stems and seeds. Place the pepper in the blender and purée until smooth.
• Peel the onion and cut into 1/2-inch pieces. Trim the ends from the celery and cut into 1/4-inch-thick slices. Peel the carrot, cut in half lengthwise, and slice 1/4 inch thick.
• Heat the oil in a medium saucepan over medium heat. Add the onion, celery, and carrot, and cook, stirring frequently, for 12 to 15 minutes, or until the vegetables are fairly soft. Add the puréed red peppers, tomato paste, crushed red pepper, and water and stir well. Season with salt and pepper and cool to room temperature. Cover and refrigerate until ready to use.
• Thirty minutes before mealtime, remove the gnocchi and sauce from the refrigerator and let stand at room temperature.
• Fifteen minutes before mealtime, place the butter in a large skillet over medium heat. Add the gnocchi and cook, stirring occasionally, for 12 to 15 minutes, or until lightly browned on two sides.
• Meanwhile, place the sauce over low heat and cook, stirring occasionally, for 10 to 15 minutes, or until hot.
• Spoon half of the gnocchi onto each plate and top with the sauce. Sprinkle with the feta cheese and serve immediately.
• Red and green bell peppers are actually the same plant. Green peppers are picked when the peppers are green (go figure) and red peppers are left on the vine longer until they ripen and turn red. The longer time on the vine results in red peppers being sweeter than the green. Choose smooth, firm peppers with no shriveled or soft spots and avoid the heavy ones. They are loaded with seeds.
• Feta, which is a salted Greek cheese, can be mild or sharp, soft or hard. In the supermarket you'll find it either as a chunk immersed in brine (it spoils quickly after being taken out of the brine) or already crumbled in a package. Buy the latter for this recipe-any leftover is excellent sprinkled over salad.

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.