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Recipes for red pepper sauce - 6 recipes

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Top rated Red pepper sauce recipes

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Pan cooked Spanish-style snapper with red pepper sauce made by processing soaked bread, red bell peppers, sherry vi...

  • 1/2 ounce cubed sourdough bread
  • 1 cup chopped bottled roasted red bell peppers, rinsed and drained
  • 1 1/2 tablespoons sherry vinegar
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 4 (6 ounce) skin-on snapper fillets or skinless catfish or tilapia fillets
  • 1 tablespoon fresh flat-leaf parsley
5/5 (2 Votes)

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The ‘ottoman empire burger’~~hummmm, sounds pretty amazing and fancy schmanzee, huh? Now just how did I get th

  • BURGER PATTIES:
  • 2 pounds ground beef (80/20)
  • 2 teaspoons sea salt
  • 1 teaspoon coarse ground pepper
  • 2 tablespoons Harissa paste
  • 1/2 cup Greek plain yogurt
  • 1/4 cup fresh mint, finely chopped
  • 4 medium sharp cheddar cheese, smoked, thick slices
  • Cooking spray
  • ROASTED RED PEPPER SAUCE:
  • 1 1/2 cups drained and pureed roasted red peppers
  • 1 tablespoon lemon zest, grated
  • 1/4 cup fresh mint, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon Harissa paste
  • 1/3 cup mayonnaise
  • GRILLED ONIONS:
  • 2 large sweet onions sliced in thin rings
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon coarse ground pepper
  • 1/2 cup Roasted Red Pepper Sauce
  • 1/4 cup fresh mint, finely chopped
  • BUNS AND BURGER BUILDING:
  • 4 large soft sesame seed buns
  • 6 tablespoons salted butter, softened
  • 1/2 teaspoon coarse ground pepper
  • 1 cup fresh pea shoots
  • 12 kosher dills, sliced thin
4.8/5 (4 Votes)

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Dough: In a small bowl, combine 3/4 cup warm water, agave nectar, and yeast

  • Dough:
  • 3/4 to 1 cup warm water
  • 1 teaspoon agave nectar
  • 2 1/4 teaspoons active baking yeast
  • 2 cups all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1 tablespoon nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon dried Italian herbs, optional
  • 2 tablespoons plus 1 teaspoon olive oil, divided
  • Sauce:
  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon ground fennel
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper
  • 1/4 cup dry red wine, optional
  • 1 cup chopped roasted red bell peppers
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 tablespoon capers
  • 1 tablespoon agave nectar
  • Toppings:
  • 6 to 8 ripe Roma or plum tomatoes, cut into 1/4-inch slices
  • 2 to 2 1/2 cups shredded vegan mozzarella cheese
  • 1 cup finely chopped basil
4.6/5 (11 Votes)

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The ever popular food blog, "The Pioneer Woman Cooks" inspired me to make this very quick dinner

  • 3 whole Red Bell Peppers
  • 2 Tablespoons Pine Nuts (optional)
  • 2 Tablespoons Olive Oil
  • 1 whole small shallot (or 1/2 whole Onion, Finely Diced)
  • 2 cloves Garlic, Minced
  • 1/4 cup parmesan cheese, grated
  • 1/2 cups Heavy Cream
  • 1/2 cup chicken stock (or vegetable stock)
  • Flat Leaf Parsley, Finely Minced
  • Fresh Parmesan, Shaved Or Grated
  • 1/2 pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc. or
  • 1 package Ravioli, with your favorite filling
4.6/5 (9 Votes)

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Heat the olive oil in a large skillet over medium heat

  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/2 cup coarsely chopped jarred roasted red peppers
  • 1 (28-ounce) can plum tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt, plus more to season
  • Freshly ground black pepper
  • 1/2 cup lightly packed fresh basil leaves, torn into pieces
  • 1/2 cup coarsely chopped fresh parsley leaves
  • 12 ounces bow-ties pasta (farfalle)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese, optional
4.4/5 (8 Votes)

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Cut 16 tips from the tops of the asparagus and reserve for garnish

  • Soup:
  • 2 1/4 pounds fresh thin asparagus, tough ends discarded
  • 2 tablespoons unsalted butter
  • 1 cup chopped yellow onion
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 4 cups chicken stock or vegetable stock
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • Red Pepper Sauce, recipe follows
  • 1/4 pound lump crabmeat, garnish
  • Red Pepper Sauce:
  • 1 red bell pepper, about 8 ounces
  • 4 1/2 teaspoons minced shallots
  • 5 fresh cilantro leaves, roughly chopped
  • 2 fresh basil leaves
  • 1 teaspoon garlic
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1/2 cup extra-virgin olive oil
1/5 (1 Votes)

Any burning questions? Our chefs answer!

Asparagus Soup with Red Pepper Sauce and Lump Crabmeat Spanish-Style Snapper with Roasted Red Pepper Sauce