Roasted Red Pepper

Red Bell Peppers are common to the cuisines of the Mediterranean, Southwest and South America. Our Roasted Red Pepper puree is made from field-ripened sweet red bell peppers - fire roasted, steamed to loosen their skins and then skinned and seeded by hand. The pepper 'meats' are then pureed with a touch of olive oil added to make a gourmet base for any soup, flavored aioli, and savory sauce recipe. The roasted flavor and orange-red color makes this a truly special puree.



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Featured Recipe

Roasted Red Pepper Mustard

Yield: 15 oz.
Preparation time: 10 minutes plus chilling time
    • 8 oz. Culinary Traditions™ Roasted Red Pepper,  thawed
    • 2 tbsp. port wine
    • 2 tbsp. honey
    • 1 1/2 tbsp. dry mustard
    • 4 oz. Dijon mustard
    • 1 tsp. minced fresh rosemary or 1/2 tsp. crushed dried rosemary

Method:
1. In a small bowl stir together all ingredients until well blended.
2. Cover and chill at least 1 hour or up to 24 hours ahead to blend flavors.

Serving Suggestion:
This mustard is superb with grilled rack of lamb, pork, or a beef roast. You can coat a rack or roast thickly with this mustard several hours before roasting or grilling. Then pass remaining mustard with the sliced roasted meat.
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