PEPPER SPREAD RECIPE RECIPES
ROASTED RED PEPPER SPREAD RECIPE: HOW TO MAKE IT
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
Total Time 10 minutes
Prep Time 10 minutes
Cook Time 0 minutes
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, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 172mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
ROASTED RED PEPPER SPREAD RECIPE | ALLRECIPES
Roasted red pepper and tomato spread with fresh basil looks fabulous and tastes just as good.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Yield 5 (8-oz.) half pint jars
Number Of Ingredients 9
Steps:
- Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
- Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
- Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 34.9 calories, CarbohydrateContent 7.1 g, FatContent 0.3 g, FiberContent 2.1 g, ProteinContent 1.1 g, SodiumContent 82 mg, SugarContent 4.6 g
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EASY ROASTED RED PEPPER SPREAD RECIPE | ALLRECIPES
A delightful roasted red pepper spread that can be used as a veggie dip, a base for pizza, a sauce for pasta, a topping for burgers or sandwiches, and much, much more.
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Reviews 4.5
Total Time 10 minutes
Category Appetizers and Snacks, Dips and Spreads Recipes
Calories 58.4 calories per serving
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Total Time 10 minutes
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Calories 58.4 calories per serving
- Blend roasted red peppers, mayonnaise, garlic, and cayenne pepper in a food processor until smooth. Season with salt and black pepper.
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HOT PEPPER SPREAD RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Total Time 3 hours 30 minutes
Category condiment
Total Time 3 hours 30 minutes
Category condiment
- Serve as a sandwich spread or dip for pretzels.
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MELTED-PEPPER SPREAD RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 144 per serving
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Reviews 5
Total Time 40 minutes
Calories 144 per serving
- 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.
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MUHAMMARA (RED PEPPER AND WALNUT SPREAD) RECIPE - NYT COOKING
Freeze vegetables at the height of the season, when they are at their Technicolor best, and you'll be rich with cooking options for months to come. For example, this muhammara, the Middle Eastern red pepper and walnut spread, can be made with either fresh red bell peppers or ones that you have chopped and frozen. The version made with frozen peppers is a little looser and lighter in color than the version starting with fresh peppers, but otherwise you sacrifice nothing having started with frozen produce — the two final spreads are similar in taste.
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Cuisine middle eastern
Calories 168 per serving
From cooking.nytimes.com
Reviews 5
Total Time 5 minutes
Cuisine middle eastern
Calories 168 per serving
- Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.
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Make and share this Banana Pepper Spread recipe from Food.com.
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 395.7 per serving
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 395.7 per serving
- Serve immediately, or cover and chill up to 2 days.
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GRILLED RED PEPPER DIP RECIPE: HOW TO MAKE IT
We grill peppers with rosemary and garlic, then blend them with sun-dried tomatoes for a creamy spread to pass with pita chips. —Donna Alwine, Bloomington, Indiana
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Appetizers
Cuisine Mediterranean
Calories 127 calories per serving
From tasteofhome.com
Reviews 4
Total Time 25 minutes
Category Appetizers
Cuisine Mediterranean
Calories 127 calories per serving
- Toss peppers with oil, garlic powder and rosemary to coat. Grill peppers, covered, over medium-high heat or broil 4 in. from heat 2-3 minutes on each side or until tender. Cool completely. Cut peppers into 1/4-in. pieces., In a large bowl, beat cream cheese, sun-dried tomatoes, garlic and onion salt until blended. Beat in feta cheese and chopped red peppers until blended. Serve with pita chips. Refrigerate leftover dip.
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Reviews 1
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From foodandwine.com
Reviews 3
Total Time 10 minutes
From foodandwine.com
Reviews 3
Total Time 10 minutes
- Roast the pepper over a gas flame until charred and softened. Let the pepper cool; peel, seed and chop. In a food processor, puree the pepper with the feta and pimentón; transfer to a bowl and serve.
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HAM & RED PEPPER SPREAD RECIPE | EATINGWELL
Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip for vegetables.
From eatingwell.com
Reviews 3
Total Time 15 minutes
Category Healthy Ham Recipes
Calories 72 calories per serving
From eatingwell.com
Reviews 3
Total Time 15 minutes
Category Healthy Ham Recipes
Calories 72 calories per serving
- Pulse ham, peppers, paprika and vinegar in a food processor until the ham is finely chopped. Transfer the mixture to a medium bowl. Add cream cheese and parsley. Stir until smooth.
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RED PEPPER SPREAD RECIPE | ALLRECIPES
Jun 19, 2020 · Heat olive oil in a large skillet over medium heat. Add red bell peppers, onion, and habanero pepper; cook and stir until softened, 5 to 10 minutes. Stir in sugar, vinegar, garam masala, and coriander; cook until fragrant, 1 to 2 minutes. Stir apricot nectar and orange juice concentrate into the skillet.
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ROASTED RED PEPPER DIP RECIPE - TODAY.COM
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