Roasted Crushed Red Pepper Recipes
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
ROASTED CRUSHED RED PEPPER
MY FAMILY HAS BEEN ROASTING CRUSHD RED PEPPER FOR A LONG WHILE NOW N TRUST ME .....ITS BETTER THAN JUST A SPRINKLE FROM THE BOTTLE....N SUPER EASY TO PREPARE :)
Provided by Lora DiGs @ansky714
Categories Other Sauces
Number Of Ingredients 3
Steps:
- OVER MED/HIGH HEAT PUT OLIVE OIL INTO FRYN PAN N ADD ALL OF THE CRUSHED RED PEPPER . STIR EVERY MINUTE OR TWO SO ALL OF IT GETS TOASTY. ONCE U SMELL THE NUTTY SCENT N IT STARTS TO SLIGHTLY TURN DARKER IN COLOR ITS READY!
- LET COOL N SPOON INTO TIGHTLY SEALD CONTAINER...STORE WITH UR SEASONINGS...PERFECT ON UR PASTAS N ALL OTHER DISHES THAT NEED THAT BANG ... ENJOY :)
QUICK ROASTED RED PEPPER SPREAD
This red pepper spread is easy to make and can be used in many ways! It's amazing on top of grilled meats, mixed into a hearty stew for extra flavor, stirred into cream to make a rich pasta sauce, or combined with mayonnaise as a sandwich condiment. I always keep this spread on hand: By freezing it in small portions, I can remove exactly the amount needed for each use. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Time 10m
Yield 8 servings (1 cup).
Number Of Ingredients 5
Steps:
- Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
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