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

Oaxachelda

Serving size: 1 drink
Source: Sarah Akromas- Ward 3- New York, NY
    • 1 1/2 oz. Vida Mezcal
    • 1 Victoria Lager
    • 1 oz. The Perfect Purée Roasted Red Pepper Puree,  thawed
    • 4 basil leaves
    • 1 dash Angostura Bitters
    • 2 dashes hot sauce
    • 1/2 oz. agave syrup (agave 1:1 hot water)
    • 3/4 oz. lime juice
    • kosher salt
    • cracked black pepper
    • paprika
    • basil leaf (garnish)

Method:
1. Make a mixture of Kosher salt, cracked black pepper and paprika. Take your Collins glass and lime wedge and wet half of the rim of the glass and roll in spice mixture. Add all other ingredients, except for beer, in shaker tin. Add ice to shaker and Collins glass. Give a quick hard shake and strain over Collins glass with ice. Top with lager. Garnish with basil leaf.

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
  • Lemon Zest
  • White Peach
  • Meyer Lemon
  • Banana
  • Blackberry
  • Prickly Pear
  • Pear
  • Apricot
  • Key Lime
  • Pink Guava
  • Passion Fruit
  • Coconut
  • Papaya
  • Orange
  • Blueberry
  • Blood Orange
  • Pomegranate
  • Black Currant
  • Green Apple
  • Strawberry
  • Red Raspberry
  • Kiwi
  • Mango
  • Tamarind
  • Lychee
  • Roasted Red Pepper
  • Cherry