RED PEPPER SALSA RECIPE RECIPES

ROASTED RED PEPPER CREAM SAUCE RECIPE | ALLRECIPES

Roasted Red Pepper Cream Sauce Recipe | Allrecipes image

A light and creamy sauce with puree of roasted red peppers as the base. It is excellent on any type of pasta, but tortellini or ravioli seems to be the best match. The prep time is rather long, but the result is definitely worth it. Freezes well. In fact, the taste may improve slightly.

Provided by BOB BAILEY

Categories Creamy Pasta Sauce

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 large red bell peppers
2 tablespoons minced garlic
¼ cup fresh basil
3 tablespoons extra virgin olive oil
2 cups half-and-half
¼ cup grated Romano cheese
4 tablespoons butter
salt and pepper to taste

Steps:

Preheat broiler. Lightly coat the red peppers with olive oil. Grill peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
In a skillet, cook and stir the garlic, basil, and red peppers in 3 tablespoons olive oil over medium heat. Cook for 10 minutes, so that the flavors mix.
Place mixture in blender (careful it is hot), and puree to desired consistency. Return puree to skillet, and reheat to a boil. Stir in the half-and-half and the Romano cheese; cook and stir until the cheese melts. Add the butter, and stir until melted. Season with salt and pepper to taste. Simmer for 5 minutes.

Nutrition Facts : Calories 205.6 calories, CarbohydrateContent 5.9 g, CholesterolContent 41.5 mg, FatContent 18.9 g, FiberContent 0.9 g, ProteinContent 3.6 g, SaturatedFatContent 9.3 g, SodiumContent 257.7 mg, SugarContent 1.8 g

CAULIFLOWER STEAKS WITH SALSA RECIPE | BBC GOOD FOOD

Cauliflower steaks with salsa recipe | BBC Good Food image

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper

Provided by Sophie Godwin – Cookery writer

Categories Dinner, Lunch, Starter, Supper

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 9

Ingredients

1 cauliflower
½ tsp smoked paprika
2 tbsp olive oil
1 roasted red pepper
4 black olives, pitted
small handful parsley
1 tsp capers
½ tbsp red wine vinegar
2 tbsp toasted flaked almonds

Steps:

Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.

Nutrition Facts : Calories 277 calories, FatContent 21 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 4 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.3 milligram of sodium

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