MELTED-PEPPER SPREAD
Think of this as a cousin of the classic pepper stews pepperonata or piperade, but cooked down and caramelized to feature the peppers and onions' sweetness and luscious, spreadable texture. Its terrific as a condiment for eggs, simply cooked meats and fish, or spread on toast for a quick meal with hearty toppings, like cheese and herbs, leftover meats or roasted vegetables.
Provided by Francis Lam
Categories dips and spreads, vegetables
Time 40m
Yield About 2 cups, enough for 8 to 10 toasts
Number Of Ingredients 7
Steps:
- Slice the onions thinly, into 1/8-inch half-moons. (A food processor is great here, and you can reuse it for the peppers later.)
- Heat the oil in a large, tall-sided skillet over medium heat. Stir in the onions and 2 big pinches of salt. Stir every couple of minutes so they become soft without getting too much color (browning in spots is fine), about 10 minutes total.
- Meanwhile, stem, seed and slice the peppers into 1/8-inch strips.
- When the onions are ready, add the peppers and garlic and another 2 big pinches of salt, and stir until the juices collect in the bottom of the pan, then let it cook. After about 10 minutes, the juices may have cooked off, so keep a closer eye on the pan, and stir more frequently so it doesn't burn.
- After 5 minutes or so, or when the sound has turned from a steamy bubble to a more crackling sizzle, you'll want to stir about 30 seconds to a minute, to pick up any bits that have caramelized, and dissolve them back in.
- After another 5 minutes, or when the peppers are very soft and spreadable and everything smells fantastic and sweet, add the thyme and vinegar and cook, stirring, for 1 more minute. Taste, and add more salt or vinegar if desired. Remove the peppers from the heat, and let cool. Store, refrigerated, for up to 2 weeks. It tastes best at room temperature or warm.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 431 milligrams, Sugar 7 grams
BOMBA CALABRESE (SPICY CALABRIAN PEPPER SPREAD)
This amazing Calabrian pepper spread is as delicious as it is unknown. I love it on sliced fresh bread, but you can toss it with pasta, add it to a sandwich, fill an omelet, top a pizza, or serve as salsa with grilled fish, or in deviled eggs.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 55m
Yield 32
Number Of Ingredients 12
Steps:
- Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
- Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
- Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
- Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.
Nutrition Facts : Calories 57.6 calories, Carbohydrate 2.7 g, Fat 5.2 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.7 g, Sodium 74 mg, Sugar 1 g
GRANDMA'S CHILI SAUCE
This is an old family recipe from my grandmother from when Chili Sauce had nothing to do with chili, hot peppers, etc. It is a relish which is excellent on hot dogs, brats, any roasted or grilled pork. I am posting it with the assumption that you are familiar with water bath canning. If you need further specifics on preparing...
Provided by Connie Zuidema
Categories Other Sauces
Time 1h40m
Number Of Ingredients 10
Steps:
- 1. Scald tomatoes in boiling water for 3 minutes; cool in cold water.
- 2. Core, peel, and finely chop tomatoes. Finely chop onions, green peppers and celery and place all in very large pot.
- 3. Add vinegar, sugar and remaining ingredients to tomato mixture in pot and bring to boil.
- 4. Cook until cooked through and all vegetables are soft, approximately 30 minutes.
- 5. While vegetables are cooking, prepare water bath canning, bringing enough water to boil to cover pint jars with 1-2 inches of water.
- 6. Fill pint canning jars to within 1/2 inch of top, place lids and screw tops onto jars and place in water bath canner.
- 7. Process 40 minutes.
ROASTED RED PEPPER SPREAD
This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.
Nutrition Facts : Calories 23 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
GRANDMA'S SIMPLE STUFFED BELL PEPPERS
Make and share this Grandma's Simple Stuffed Bell Peppers recipe from Food.com.
Provided by Dont Touch The Buns
Categories Brown Rice
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Cut the tops off the peppers and discard seeds and membranes.
- Boil peppers for 5 minutes. Remove and stand upright in a 13x9 casserole dish.
- Generously sprinkle inside of each pepper with salt (1/2 tsp or more if you like).
- Cook ground beef and onions until meat is browned.
- Season beef and onion mixture with remaining salt, pepper, garlic, and seasoned salt.
- Add tomatoes, water, rice, sugar, and Worcestershire sauce and stir.
- Cover and simmer until rice is tender (approximately 15-30 minutes).
- Stir in 1 cup shredded cheese.
- Stuff peppers with the meat and rice mixture.
- Bake uncovered for 20 minutes at 350°F.
- Top peppers with remaining cheese and bake and additional 5-10 minutes.
GRANDMA PERRI'S STUFFED PEPPERS
My Italian grandmother made these all the time, and it was the only way I knew stuffed peppers as a child. All of my aunts and my mother made this recipe and, when my mother became disabled, she taught my father how to make them! Over the years, I was introduced to traditional stuffed peppers with rice and broke with family tradition. However, I find that lately I am craving the peppers of my youth, so I consulted with my aunt and my father's written recipe to recreate this comfort food. Although ground beef is my grandmother's original ingredient, my mother did convert to ground turkey, which works just as well. I have made these twice now in the past week, and they are just as I remember them! They are very nice served over spaghetti or rice.
Provided by JackieOhNo
Categories Peppers
Time 1h10m
Yield 6 peppers
Number Of Ingredients 13
Steps:
- Slice tops off peppers, seed and set aside.
- Meanwhile, slowly heat olive oil in large Dutch oven, then add onion and let brown.
- While onion browns, mix together ground meat, salt and pepper to taste, garlic, parsley, basil, cheese, eggs, and breadcrumbs. Mix lightly; do not overwork. Divide meat mixture into six portions, gently roll and stuff into peppers.
- When onion is brown, add peppers and brown on all sides. After browning, stand peppers upright and pour marinara sauce over them. Simmer for 1 hour on the stove top. When almost done, remove lid and cut each pepper in half lengthwise, then continue cooking until done.
- Serve each pepper with some sauce spooned on top and sprinkled with some grated cheese.
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