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

Tagliatelle Style Vegetables with Tomato Red Pepper Sauce

Servings: 8 
Source: The Culinary Institute of America, Produce First!

For the vegetables:
    • 3 medium yellow squash
    • 3 medium zucchini
    • 4 medium carrots, peeled
    • 2 medium parsnips
    • 2 tbsp. olive oil

1. Thinly slice lengthwise the yellow squash, zucchini, carrots and parsnips with a mandolin. In a pot with boiling water, blanch the vegetables for about 2-3 minutes. Drain them and shock in a bowl with iced water, then drain them again and hold. (The vegetables are taking the place of the pasta.)

For the sauce:
    • 1/2 cup fennel, small diced
    • 1/2 cup onion, small diced
    • 1 tbsp. garlic, minced
    • 2 tbsp. sun dried tomatoes in olive oil, chopped
    • 2 cups The Perfect Purée Roasted Red Pepper,  thawed
    • 1 #5 can tomatoes, no added sodium, chopped, in juice
    • 2 tbsp. olive oil
    • 1/3 tsp. salt, or to taste
    • 1/3 tsp. black pepper, or to taste
    • 1/2 cup white wine
    • 1/2 cup chives, chopped

1. In a saucepan over medium heat, add olive oil and saute onions, fennel and garlic until soft and golden. Add sun dried tomatoes in olive oil and continue to cook for about 3 minutes. Deglaze the pan with white wine and let liquid reduce by half. Add Roasted Red Pepper puree and canned tomatoes in juice, and bring to a gentle boil. Bring heat down to simmer and cook for about 30 minutes; season sauce to taste with salt and pepper. When sauce is ready, add fresh chopped chives and hold aside.

For the garnish:
    • 3 bunches chives, whole
    • 1 bunch asparagus spears

1. In salted boiling water, blanch asparagus for about 2-3 minutes, drain and shock in iced water; hold aside.
2. For the chives, simply deep fry in 375° F oil, shake the excess oil, and rest over paper towels.

To Assemble:
In a large saute pan over medium heat, add olive oil and saute sliced vegetables until hot and al dente in texture. Add sauce and allow the dish to cook and the sauce to coat vegetables nicely. Adjust seasoning as necessary. For plating, plate portions of vegetables with sauce in center of the plates and garnish each portion with 2 spears of asparagus and bundle of fried chives. Serve immediately, hot.

Complimentary Samples

Recipe List:

Roasted Red Pepper

Bulldog Maria
Cauliflower Soup with Roasted Red Pepper
Cream of Roasted Red Pepper Soup
Creamy Roasted Red Pepper Gazpacho
English Cucumbers with Roasted Red Pepper Hummus
Fire in the South Seas
Flavored Ice
La China Poblano
Mexican Jamboree
Pomegranate Muhamara
Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
Red Pepper Margarita
Roasted Agave Margarita
Roasted Red Bell Pepper Fritters
Roasted Red Pepper & Carmelized Pineapple BBQ Sauce
Roasted Red Pepper & Leek Soup
Roasted Red Pepper Aioli
Roasted Red Pepper Butter
Roasted Red Pepper Chardonnay Sauce
Roasted Red Pepper Cheese Filling for Vegetables
Roasted Red Pepper Coulis
Roasted Red Pepper Dip
Roasted Red Pepper Jelly
Roasted Red Pepper Mousse
Roasted Red Pepper Mustard
Roasted Red Pepper Pesto
Roasted Red Pepper Relish
Roasted Red Pepper Romesco Sauce
Roasted Red Pepper Sangrita
Roasted Red Pepper Sauce
Roasted Red Pepper Soufflé
Roasted Red Pepper Souffle Pancakes
Roasted Red Pepper Tartlets
Roasted Red Pepper Vegetable Lasagna
Roasted Red Pepper and Blood Orange Cheesecake
Roasted Red Pepper and Pomegranate Dressing
Roasted Red Pepper–Horseradish Dip for Seafood
Rolled Roasted Red Pepper Souffle
Salt Roasted Potatoes with Chorizo and Roasted Red Pepper Puree
South of the Border Red Pepper Dip
Southwest Stuffing
Strawberry Consommé with Red Bell Pepper Meringue
Stuffed Piquillo Peppers
Tagliatelle Style Vegetables with Tomato Red Pepper Sauce
The Border
The Tomoka (Bill McCoy's Schooner)
Vegetable Patch
Yummy Bean Sandwich Spread or Dip
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  • Key Lime
  • Orange
  • Roasted Red Pepper
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  • Apricot
  • Blood Orange
  • Banana
  • Prickly Pear
  • Coconut
  • Papaya
  • Red Raspberry
  • Tamarind
  • Meyer Lemon
  • Green Apple
  • Lychee
  • Strawberry
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  • Pear
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  • White Peach
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