RED PEPPER MILL RECIPES

Name: Red Pepper Sauce
Yield: 2 cups
Ingredients: 4 red bell peppers, seeded, deribbed and chopped; 1/4 cup extra virgin olive oil; Salt and freshly ground black pepper

RED PEPPER SAUCE RECIPE | FOOD NETWORK

Red Pepper Sauce Recipe | Food Network image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 3

Ingredients

4 red bell peppers, seeded, deribbed and chopped
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper

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.

RED PEPPER SAUCE RECIPE | FOOD NETWORK

Red Pepper Sauce Recipe | Food Network image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 3

Ingredients

4 red bell peppers, seeded, deribbed and chopped
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper

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.

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RED PEPPER SAUCE RECIPE | FOOD NETWORK

From foodnetwork.com

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.

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