SPICY RED PEPPER SAUCE
This zesty red sauce is thick with diced red peppers. Its piquancy comes from crushed red-pepper flakes and dashes of hot sauce. Serve tossed with hearty fettuccine noodles and freshly grated Parmesan cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 quarts
Number Of Ingredients 13
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.
Nutrition Facts : Calories 135 g, Fat 5 g, Fiber 4 g, Protein 3 g, Sodium 562 g
SPICY RED PEPPER SAUCE
This sauce tastes great and is easy and fast to make. It's great on pasta or with chicken. If you want a creamier sauce, melt cream cheese in with the sauce.
Provided by Keee8698
Categories Peppers
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 67.7, Fat 0.7, SaturatedFat 0.1, Sodium 2928.3, Carbohydrate 15.5, Fiber 3.4, Sugar 5.2, Protein 2.6
EASY SPICY RED PEPPER JELLY
Steps:
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
RED PEPPER SAUCE
Provided by Food Network
Yield 2 cups
Number Of Ingredients 3
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 SAUCE
Provided by Food Network Kitchen
Time 10m
Yield 1 cup
Number Of Ingredients 8
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.
CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
SPICY RED PEPPER SAUCE
This recipe is from the Whole Foods site and the one that they posted as going over their mini crab cakes recipe. I served it over a vegan recipe that I posted for Recipe #503810. Warning: I found this to be very spicy (and I like spicy). You may wish to start with 1 tsp of hot pepper sauce, try it, and add more to taste. I made this in my mini food processor. I'm not that good with eyeballing measurements, but I would say the yield looks like about 3/4 cup to me or so.
Provided by Dr. Jenny
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In a blender or mini food processor, combine the bell pepper, hot sauce, zest, and 4 Tb mayonnaise. Blend until smooth. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 317.4, Fat 26.4, SaturatedFat 3.9, Cholesterol 20.4, Sodium 1527.8, Carbohydrate 21.4, Fiber 1, Sugar 5.3, Protein 1.2
ROASTED RED PEPPER SAUCE
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
Provided by Robin Miller : Food Network
Categories condiment
Time 20m
Yield makes 2 cups, 4 servings
Number Of Ingredients 6
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 PEPPER SAUCE
Make and share this Roasted Red Pepper Sauce recipe from Food.com.
Provided by CountryLady
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 6
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 PEPPER SAUCE
This simple sauce is very versatile - perfect poured over roasted veg as well as chicken
Provided by Good Food team
Categories Condiment, Dinner
Time 1h10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 62 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
SPICY RED-PEPPER JELLY
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir a spoonful into mayo for a vibrant sandwich spread.
Categories Condiment/Spread Sauce Pepper Appetizer Bell Pepper Jam or Jelly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 5 (1/2-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Make jelly:
- Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
- Whisk together pectin and 1/4 cup sugar in a small bowl.
- Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
- Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Seal and process jars:
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
- After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).
SPICY RED PASTA SAUCE
Known in Italian as arrabiata sauce, this is an amazing homemade red sauce. The ingredients are frugal but the end result is delicious. My fiance and I use this often when we are having friends over. Add some chicken sausage and fresh basil if you want to make it extra special.
Provided by quirkycook
Categories Sauces
Time 45m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Heat oil in a five to six quart pot over moderately high heat.
- Add garlic and pepper flake, saute until golden. Be careful not to burn the garlic.
- Stir in tomatoes and salt.
- Simmer uncovered for 35 minutes.
- Serve with pasta.
SWEET RED PEPPER SAUCE
Something a little different when you aren't in the mood for a tomato sauce. Can use to serve over pasta or rice.
Provided by Paul Elliott
Categories Sauces
Time 50m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 10
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.
SWEET RED-PEPPER SAUCE
Serve this puree with our Oven-Baked Potato Pancakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 14 g, Cholesterol 53 g, Fiber 1 g
RED PEPPER SAUCE
This recipe was created to accompany [Fried Grits with Red Pepper Sauce](/recipes/food/views/4657)
Yield Makes about 1 3/4 cups
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until peppers are very soft, stirring occasionally, about 30 minutes. Cool 15 minutes.
- Drain bell pepper mixture. Puree in processor. Blend on vinegar. Season with salt and pepper.
SPICY STIR-FRY SAUCE
Use this sauce to spice up any stir-fry. May bring a little sweat to your forehead. Marinate meat in sauce if desired. Stir-fry meat and veggies until almost cooked to desired doneness. Add sauce, toss to coat, and heat through. Adjust chile paste for more or less heat.
Provided by OnN2nN5
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 17.5 g, Fat 5.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 1 g, Sodium 2449.5 mg, Sugar 10.2 g
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