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

Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream

Yield: 23 servings
Source: Pastry Chef Manabu Inoue of Morimoto – New York, NY
Method:
1. Cut the Champagne Lime Écume in a long diamond shape. Plate the Écume and top with Raspberry-Red Pepper Sorbet. Put three raspberries in the sugar glass (one raspberry outside of the sugar glass) and put it next to the Écume. Finish with a sprig of mint.


Raspberry-Red Pepper Sorbet:
    • 600 g. The Perfect Purée of Napa Valley Red Raspberry Purée,  thawed
    • 400 g. The Perfect Purée of Napa Valley Roasted Red Pepper Purée,  thawed
    • 400 g. water
    • 400 g. sugar
    • 50 g. trimoline

Method:
2. Bring the water, sugar, and trimoline to a simmer in a pot. Remove from the heat, add the Raspberry and Red Pepper Purées, and chill. When the mixture is completely chilled, spin in a Bravo ice cream machine according to manufacturer’s instruction. Pour the mixture into half-cylinder Demarle Flexipan Molds and store in the freezer.


Champagne Lime Écume:
    • 400 g. champagne
    • 35 g. sugar
    • 4 g. Versawhip
    • 2 sheets gelatin (bloomed)
    • zest of 1 lime

Method:
3. Bring 100 grams of the champagne and the sugar to a simmer in a pot. Add the Versawhip and gelatin and chill. Add the lime zest and whip with a handheld mixer until the mixture becomes a light mousse. Pour onto a silicone baking mat and store in the refrigerator.


Red Pepper Cream Fresh Raspberry:
    • 50 g. The Perfect Purée of Napa Valley Roasted Red Pepper Purée,  thawed
    • 300 g. heavy cream
    • 40 g. sugar
    • 50 fresh raspberries

Method:
4. Whip the heavy cream, sugar, and Red Pepper purée in a Hobart Stand Mixer until stiff peaks form. Place the whipped cream into a pastry bag and pipe into the center of the raspberries.


Sugar Glass:
    • 500 g. PreGel Magic Sugar
    • 50 g. water

Method:
5. Cook the PreGel Magic Sugar and water in a pot until the mixture reaches 320ºF. Carefully dip a ring mold into the sugar mix, place on a silicone baking mat, and start blowing into the mold as you lift the mold slowly to the desired height. Cut with kitchen shears when desired shape is formed.

Complimentary Samples

Complimentary Samples

Recipe List:

Roasted Red Pepper

A Tale of Three Countries
Back to Cali
Bulldog Maria
Catalonian Sun (AKA Vodka a la Romesco)
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
Geisha Girl
Hell's Bells
La China Poblano
Mediterranean Mary
Mexican Jamboree
Michelada San Miguel
Oaxachelda
Pomegranate Muhamara
Raspberry-Red Pepper Sorbet with Roasted Red Pepper Cream
Red Pepper Margarita
Rioja Rio Reyes
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
Siamese Dream
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 Abuelita Flip
The Border
The Katabasis
The Tomoka (Bill McCoy's Schooner)
Vegetable Patch
Yummy Bean Sandwich Spread or Dip
  • Blackberry
  • Apricot
  • Prickly Pear
  • Mango
  • Banana
  • Black Currant
  • Meyer Lemon
  • Kiwi
  • Blueberry
  • Pear
  • Green Apple
  • Orange
  • Lemon Zest
  • Papaya
  • Blood Orange
  • Key Lime
  • Passion Fruit
  • Lychee
  • White Peach
  • Pink Guava
  • Roasted Red Pepper
  • Strawberry
  • Pomegranate
  • Coconut
  • Red Raspberry
  • Cherry
  • Tamarind