Best 8 Spicy Red Pepper Sauce Recipes

SPICY JUMBO LUMP CRABMEAT AND BLACK BEAN SALAD WITH ROASTED RED PEPPER SAUCE AND CILANTRO OIL

Steps:

• Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
• Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
• In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
• CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
• Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
• CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
• In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
• ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.

SPICY RED PEPPER SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until softened, about 5 minutes.
• Add bell peppers; cook until tender, about 8 minutes. Raise heat to medium high; add wine. Cook, scraping any browned bits from pan, until liquid evaporates.
• Stir in crushed tomatoes with juice, stock, tomato sauce, the water, red pepper flakes, salt, black pepper, and hot-pepper sauce if using. Bring to a boil, and reduce to a gentle simmer. Cook, stirring occasionally, until sauce is slightly thickened, about 1 hour.

SPICY RED PEPPER SAUCE

Steps:

• Puree peppers, parsley, mayonnaise, olive oil, hot pepper sauce, mustard, garlic, and salt in a blender until smooth. Pour sauce into a bowl and set aside. Cover and refrigerate if storing, up to 2 days. Bring sauce to room temperature before serving.

SPICY SALMON CAKES / SWEET RED PEPPER SAUCE

Steps:

• Heat olive oil in a skillet over medium heat.
• Add onion and celery.
• Saute until soft, about 5 minute Add dried mustard and cayenne.
• Mix well and saute for 2 additional minutes.
• Remove from heat and allow to cool.
• In a large bowl, combine onion mixture, salmon, 3/4 cup of bread crumbs, 1/4 cup of mayonnaise, egg, salt and pepper.
• Mix well and form into 10-12 patties about 1/2" thick.
• Coat each patty with the remaining bread crumbs.
• Heat about 1/4 inch of oil in a skillet over medium-high heat.
• When hot, add patties in batches and fry until golden brown (about 3 min per side).
• Drain patties on paper towels.
• Cover and place in a warm oven until ready to serve.
• To make the sweet red pepper sauce, combine 1 cup of mayo, 1/4 cup of roasted red peppers, 1 tablespoon of lime juice and 2 tsp of sugar in a blender.
• Blend until smooth.

CHICKEN NEGIMAKI WITH SPICY RED PEPPER DIPPING SAUCE

Steps:

• Make negimaki:
• Remove "tenders" from chicken if necessary (see above note). Pound breast halves ‚ inch thick between 2 sheets of plastic wrap. On a work surface arrange 1 breast half, smooth side down, with a long side facing you and put 1 scallion (or 2 if very thin) lengthwise on chicken. Roll chicken around scallion and tie with kitchen string at 1-inch intervals. Trim scallion flush with chicken. Make 7 more rolls in same manner.
• Mince garlic and in a shallow baking dish just large enough to hold rolls in one layer stir together garlic, soy sauce, rice vinegar, and sesame oil. Add rolls, turning them to coat. Marinate negimaki, covered and chilled, at least 4 hours and up to 1 day.
• Make sauce:
• Coarsely chop bell pepper and in a blender purée with white vinegar. Transfer mixture to a small saucepan and stir in sugar, red pepper flakes, and salt to taste. Simmer sauce 5 minutes and cool. Sauce may be made 1 week ahead and chilled in an airtight container.
• Spread sesame seeds on a sheet of wax paper. Remove negimaki from marinade, letting excess drip off, and roll in sesame seeds to coat. In a large skillet heat 2 tablespoons vegetable oil over moderate heat until hot but not smoking and cook negimaki in 2 batches, turning them occasionally, until cooked through, about 10 minutes, adding remaining tablespoon vegetable oil to skillet as necessary. Transfer negimaki as cooked to a cutting board and cut crosswise into 1/2-inch-thick slices, discarding string.
• Push skewers through sesame seed-coated edge of slices. Serve negimaki warm or at room temperature with dipping sauce.

SPICY RED PEPPER SAUCE

Steps:

• Combine all ingredients in a blender and blend. Sauce should be slightly chunky.
• Pour into medium saucepan and heat over medium-low heat until heated through.

SWEET & SPICY ROASTED RED PEPPER PASTA SAUCE

Steps:

• 1. Place the tomatoes in a large stock pot. Smash the tomatoes with a potato masher or just use your hands. Add the chopped roasted red pepper and mash some more. Add the remaining ingredients and place over high heat.
• 2. Bring to boil. Reduce the heat and simmer for about 20 minutes smashing and stirring occasionally until reduced and thicken. Taste and adjust for salt.
• 3. Serve over pasta of choice and garnish with freshly grated Parmigiano Reggiano

ROASTED HALIBUT WITH RED PEPPER CONFIT AND SPICY TOMATO SAUCE

Steps:

• to make confit: roast 4 yellow, 4 red peppers covered in aluminum foil in oven @ 300F for 1 hour. After roasting, let peppers cool down and then peel off skin. When peppers are peeled, using a cutter ring, cut 5 circles out of each pepper. confit hte pepper circles in olive oil for 45 min. (cook very slowly) after cooking, store in container with olive oil to let them rest. to make pepper vinaigrette: dice the remaining yellow, red and green peppers in small cubes and blance for a few seconds. In a bowl, add diced peppers, chopped basil, the juice of half a lemon, 6 T olive oil and pinch of salt to make tomato sauce: slice 8 cloves garlic and brown in EVOO. Add chili flakes, leftover roasted peppers, sliced tomatoes, and chix stock. Let mixture cook slowly for 45 min. After, pour mixture into blender and blend until it has a sauce consistency. Add salt to taste. Roast filets of halibut in oven at 375F for 8 min immediately for serving To serve, place fish in center of plate. After on the righ and left sides of fish, place the red and yellow pepper circles in alternating colors in a straight line. sprinkle the pepper vinaigrette to the top and bottom of fish in a straigh line forming a square around the fish with the pepper circles. Finish by drizzling the sauce around the fish and enjoy.