Roasted Red Pepper Ketchup Roast Red Pepper Paste Red Pepper Pasta Italian Two Pepper Salsa Mexican
Red Pepper & Tomato Soup Soybean and Roasted Red Pepper Sauce Red Pepper Puree Spicy Roasted Pepper
Dip with Garlic Pita Crisps*
Roasted Red Pepper Ketchup
2 Lbs red peppers
1/4 cup minced white onion 1 cup water
2/2 cup cider vinegar
3/4 cup packed brown sugar
4/2 teaspoon ground ginger
5/2 teaspoon course salt
6/2 teaspoon dry mustard
7/4 teaspoon fresh ground black pepper
8/8 teaspoon ground allspice
Roast the peppers, there are a few ways of doing this: Broiler - You can cut them in half, seed
and devein them and cook them skin side up under your broiler till they blacken and blister.
(about 5 minutes)
Gas Cooktop - Stick a fork in the end of the whole pepper and use the fork as a handle to blacken it
over your gas cooktop flame
BBQ Grill - Cook as many whole peppers as you want on your Grill turning them as the sides begin to
blacken. (this is the easiest way to cook lots of peppers, I did 36 in about 30 minutes).
After the peppers are blackened, you scrape the skin off with a fork & butter knife, quarter and put
aside in a collander. Rinse the peppers off well to remove any charred pieces. Combine peppers,
onions and water in a non reactive pan. Bring to a boil over medium high heat. Reduce heat to medium-
low and simmer for 20 min, uncovered. Put into a food processor or blender and process till smooth.
Return mix to pan. Add remaining ingrediants. Bring to boil over medium high. Reduce heat to medium
low and simmer for 20-25 minutes, stirring occasionally. Put into hot sterile jars and seal. Process
in boiling water bath for 15 minutes. Set jars upside down on dishtowel to cool about 2 hours.
Catsup is ready to use immediately.
Roast Red Pepper Paste
Makes about 4 cups can be frozen for up to 1 month!
8 med. red bell peppers (about 3 pounds)
9/3 cup plus 1 Tbsp. olive oil 2 cloves garlic
10/2 tsp. salt
Preheat the oven to 400-deg. F. Place peppers in a shallow baking dish and rub them with 1 Tbsp. of
olive oil. Roast the peppers, turning occasionally, until skin is blistered (about 30 minutes). Seal
tightly in a plastic bag and let cool to room temperature. Peel, seed, and core the peppers,
discarding any accumulated liquid. Blot dry with paper towels. In an electric blender or food
processor, puree the peppers, garlic and salt for 30 seconds, stopping to scrape down the
container's sides when necessary. With the motor running, pour in the remaining 1/3 cup of olive oil
in a thin stream. Continue blending for 30 seconds.
**At this point the paste can be stored. Transfer it to a 1-qt. container with a tight fitting lid.
Refrigerate for up to 3 days or freeze for up to 1 month at 0-deg. F.
Transfer to a serving bowl, and use as a spread for thinly sliced French bread or as a dip for such
crudites as broccoli florets or zucchini sticks. From: Cook Now -- Serve Later by Readers' Digest
Red Pepper Pasta
Fettuchini noodles, cooked (gf if necessary) 1 red bell pepper (sliced in thin strips)
11/3 yellow bell pepper (sliced in thin strips)
12/4 cup toasted dry wholemeal bread crumbs (gf if necessary)
13/4 tsp. Italian seasoning 5 - 6 cloves garlic olive oil salt to taste
Saute garlic in olive oil in medium non-stick pan. Combine bread crumbs and Italian seasoning. Add
to garlic and olive oil. Add peppers just until warmed. Salt to taste and serve immediately. Source:
Culinary DeLights/Blue Mt. TV
Italian Two Pepper Salsa
1 tsp. Olive oil 1 bell pepper cut into 1/2 in. Pieces 1 red or yellow pepper cut into 1/2 pieces 1
clove garlic crushed
14/2 tsp. Oregano
In small skillet heat the oil over medium heat until hot. Add the peppers, garlic and oregano; cook
for 4 minutes, stirring occasionally.
Mexican Red Pepper & Tomato Soup Yield: 4 Servings
4 tsp Olive oil 2 Onions, sliced 2 Red peppers, de-seeded and Chopped 2 Garlic cloves, crushed 1
Tbsp Mild chilli powder
15/2 tsp Ground cinnamon 14 oz (420 g) canned chopped Tomatoes 2 Tbsp Tomato puree 1 1/2 pt (900 ml)
vegetable stock 4 oz (1 20 g) cooked macaroni or Other small pasta shapes Salt Fresh chopped
coriander or Oregano, to garnish
Heat the oil in a large saucepan. Add the onions, red peppers and garlic and cook gently for about 5
minutes until softened. Stir in the chilli powder and cinnamon and cook for 1 minute more. Add the
chopped tomatoes, puree and stock. Bring to a boil and then reduce the heat, cover and simmer for 20
minutes. Blend the soup in a liquidiser or food processor until smooth. Return to the saucepan, add
the cooked pasta and reheat the soup gently. Season with salt to taste. Serve the soup in warm
bowls, garnished with chopped coriander or oregano.
Soybean and Roasted Red Pepper Sauce
This versatile sauce takes minutes to prepare. Some serving suggestions: Use instead of tomato sauce
for pizza. Drizzle on nachos or burritos. Use as a dip for baked tortilla chips. Spread a thin layer
on hot cooked veggie burgers.
1 1/2 cups cooked soybeans 1 roasted red bell pepper (about 1/2 cup jarred roasted red bell pepper)
16/4 cup water or vegetable broth 2 tablespoons nutritional yeast flakes 1 tablespoon brown
rice vinegar
17/2 teaspoon onion powder
18/4 teaspoon salt (or to taste) pinch of dried red pepper flakes, to taste (optional)
Blend all ingredients in a blender at high speed until smooth. Refrigerate until ready to use.
If you'd like to serve the sauce warm, heat gently in a saucepan or double boiler (do not
simmer or boil).
Makes about 2 cups.
Red Pepper Puree 12 servings
2 Tbsp Oil, olive 2 ea Garlic cloves, minced 2 cup vegetable stock 2 cup Onion, chopped 1 lb
Peppers, red bell 1 tsp Szechuan chili sauce
Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then
saute for 10 minutes. Add the vegetable stock and chili sauce. Bring to a boil before reducing heat
to simmer, covered, until vegetables are very soft. Let cool then puree in a processor or blender.
Makes about 3 1/2 cups. May be stored for brief periods if refrigerated. Substitute reduced amount
of hot pepper sauce for Szechuan chili sauce. Serve with stir-fried or steamed vegetables.
Spicy Roasted Pepper Dip with Garlic Pita Crisps*
This is a delicious, savory dip that is low in calories and fat. Makes 3 cups
1 1/4 cups lite silken tofu (firm)
19/3 cup eggless mayonnaise* 4 garlic cloves, peeled
20/4 cup roasted sweet red and yellow peppers (jarred is fine) 2 tablespoons red wine vinegar
21/4 to 1/2 teaspoon Tabasco sauce 2 teaspoons tamari
22/2 teaspoon dried basil
23/2 teaspoon dried marjoram
Place tofu in food processor and blend. Add tofu mayonnaise, garlic, and peppers and pulse to mix.
Add remaining ingredients and pulse until blended, but chunky. Refrigerate several hours or
optimally, overnight. Serve well chilled with crudites or pita crisps. *Vegenaise or Nayonnaise
Nutrition Analysis: per 3 oz. serving Calories 28, Protein 2g, Carb 4g, Fiber 1g, Fat 1g, Chol
0.0mg, Calcium 20mg. Sodium 69mg. Calories from protein: 24% Calories from Carb: 51% Calories
from Fat: 25%
Garlic Pita Crisps:
Low fat and flavorful, this quick and easy alternative to chips, is a terrific accompaniment
to any dip.
12 servings 12 whole wheat or oat bran pita pockets granulated garlic Cooking oil spray
Preheat oven to 400 Oil spray baking pan lined with foil. Cut pita pockets into eighths and place on
prepared pan. Lightly oil spray top side of pita, and sprinkle with granulated garlic. I sometimes
like to add Gomasio (Sesame & salt sprinkles) Bake 10 minutes. Place under the broiler 3 to 4
minutes, or until lightly browned. Place dip in center of platter or dip tray, surrounded by pita
crisps, or serve alongside several dips in a napkin lined basket.
Nutrition Analysis, per serving: 8 pita crisps: Calories 122, Protein 5g, Carb 25g, Fiber 3g, Fat
1g, Chol 0.0 mg, Calcium 15 mg. Sodium 172 mg. Calories from Protein: 15% Calories from Carb: 77%
Calories from Fat: 8% Soy of Cooking, Marie Oser, John Wiley & Sons, Inc.,
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