Sweet Red Pepper Gyro Sauce Recipes

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.

GYRO SAUCE

Steps:

• Fold together all ingredients in a bowl.
• Chill til ready to serve.
• I often make a faux Gyro with Pitas, tomatoes and sweet red onion.
• I buy thin sliced pastrami or spicy or peppered roast beef from the deli and microwave it for 20 or 30 seconds.
• Put it all together and-- yum.

SWEET RED PEPPER GYRO SAUCE

Steps:

• In a bowl, combine tomato puree, sugar, and vinegar; set aside.
• Heat oil in a skillet over medium high heat; saute onions until their edges start to brown.
• Add sliced peppers, season with salt and pepper to taste, and saute over medium low for 2 or 3 minutes.
• Stir in tomatoes.
• Stir in the tomato puree mixture.
• Add 1 cup hot water and simmer until sauce thickens, about 45 to 60 minutes.

SWEET RED PEPPER SAUCE

Steps:

• Heat oil in large sauce pan on med high heat.
• Add onion, then garlic.
• Stir about 1-2 minutes.
• Add red pepper and stir around about 5 minutes.
• Add wine, broth and spices.
• Reduce heat and simmer about 20 minutes.
• Pour out of pot to a blender/food processor.
• Blend until smooth and return to pot.
• Simmer 15 minutes.
• Ready to serve.

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.

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.

FETTUCCINE WITH SWEET PEPPER-CAYENNE SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
• Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
• Toss hot pasta with sauce and season with salt and pepper to taste; serve.

SWEET RED PEPPER SAUCE

Steps:

• Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
• Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about 3/4 cup.
• Cut the onion into 1/4-inch cubes. There should be about 3/4 cup.
• Cut the tomato into 1/2-inch cubes. There should be about 3/4 cup.
• Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.