HOW HOT ARE RED PEPPER FLAKES RECIPES

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HOMEMADE HOT PEPPER SAUCE--BETTER THAN FRANK'S RED HOT ...



Homemade Hot Pepper Sauce--Better Than Frank's Red Hot ... image

Fresh hot peppers and the perfect blend of complimentary ingredients create this spicy, delicious hot pepper sauce that will definitely impress.

Provided by TJ

Categories     Condiment

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 16

Number Of Ingredients 7

1-½ pounds (about 25 average-sized) fresno peppers (or any other kind of hot pepper)
5 cloves garlic, whole
2 cups white vinegar
1 tablespoon lime juice
1 teaspoon mineral salt
1 teaspoon smoked paprika
1 bay leaf

Steps:

  • Cut the green tops off all the peppers. Discard tops and set peppers aside.
  • Slightly smash each clove of garlic just enough that the paper loosens; remove the paper and discard it.
  • In a medium, non-reactive (i.e. stainless steel, ceramic, or glass) pot, add the prepared peppers and garlic cloves. Pour in the vinegar and lime juice then add the salt, paprika, and bay leaf. Stir together to mix in the salt and paprika.
  • Bring the mixture to a boil. Reduce heat to medium-low, cover, and allow to simmer for 20 to 30 minutes or until the peppers are soft.
  • Remove from the heat and add to a food processor or heat safe blender (no need to remove bay leaf). Pulse until smooth and liquidy (be CAREFUL--it is HOT), adding more vinegar if necessary to make it more liquid.
  • Smoosh through a fine mesh sieve into a bowl and discard any seeds and large chunks left in the sieve.
  • Refrigerate in an airtight container for at least one week prior to using.

Nutrition Facts : ServingSize 2 tablespoons, Calories 14 kcal, CarbohydrateContent 1 g

ROAST RED PEPPER & TOMATO SOUP | BBC GOOD FOOD



Roast Red Pepper & Tomato Soup | BBC Good Food image

A delicious warming soup stacked with vitamins & minerals. Perfect when you have a cold.

Provided by blackethouse

Total Time 1 hours

Yield Serves 4

Steps:

  • Pre heat oven to 200šC/gas mark 4. Place the pepper & onion halves (cut side down) along with the plum tomatoes & garlic cloves into a baking tray & drizzle with the olive oil. Bake at the top of your oven for 30 mins or until the vegetables are roasted & tender.
  • Meanwhile melt down the butter in a large pan over a medium heat and saute the chopped celery for 4-5 mins. Not too hot, don't burn the butter.
  • Make up the vegetable stock adding the tomato puree, sundried tomato paste & the chilli flakes. Mix well and then add to the sauteed celery. Remove from the heat.
  • When the baked vegetables are ready remove the peel from the onion & garlic cloves roughly chop them & add them to the pan along with the plum tomtoes. Place back on to a low to medium heat & using a hand blender blend until the soup is smooth.
  • Season to taste & gently simmer until the soup is at a comfortable edible temperature. Do not allow the soup to boil. Serve with ciabatta bread & enjoy the moment.

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