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

Rolled Roasted Red Pepper Souffle

Servings: 6-8
Serving size: 2 slices
    • 1 cup fresh or frozen corn
    • 8 oz. heavy whipping cream
    • 1 cup thinly sliced green onions
    • 4 oz. The Perfect Purée Roasted Red Pepper,  thawed
    • 1 cup + 1 tbsp. grated Parmesan cheese
    • salt and cayenne pepper to taste
    • 6 oz. butter
    • 1/2 cup all-purpose flour
    • 16 oz. hot milk
    • 4 egg yolks
    • 4 egg whites at room temperature
    • Roasted Red Pepper,  as needed

Method:
1. In a medium skillet stir together corn and 1/2 cup of the heavy cream over medium low heat. Simmer the mixture, stirring constantly, for 4 minutes. Stir in onions and remaining cream; simmer, stirring occasionally, 5 minutes more or until mixture is thick and cream is absorbed.
2. Stir in the Roasted Red Pepper puree and 1/2 cup of the Parmesan cheese. Season to taste with salt and cayenne pepper. Set aside to use as filling.
3. Preheat the oven to 400° F. Line a 15"x10"x1" jelly roll pan with foil. Grease the foil with 2 tbsp. of the butter; set aside.
4. In a saucepan melt 2 tbsp. of butter; stir in flour and cook for 3 minutes over medium heat, stirring constantly. Gradually stir in the hot milk, stirring constantly, until mixture is thickened and smooth. Cook 1 minute more.
5. Whisk in egg yolks, one at a time, beating well after each addition. Stir in the remaining 1/2 cup Parmesan cheese. Remove from heat. On high speed of electric mixer beat egg whites to stiff peaks; gently fold into yolk mixture until no traces of white remain. Do not stir.
6. Pour batter evenly into prepared pan, smoothing top with a rubber spatula. Bake for 20 minutes or until golden brown and firm to the touch. Remove from oven; cool 2 minutes. Top with a clean dish towel; carefully invert soufflé onto towel.
7. Carefully peel off foil. Spread the corn and roasted pepper filling over soufflé, leaving a 1" border on all sides. Using the towel to help lift the edge of the soufflé, roll it up from the long side, jelly roll fashion, without enclosing the towel. Transfer rolled soufflé to an ovenproof platter.
8. Spread remaining 2 tbsp. butter over soufflé and sprinkle with 1 tbsp. of Parmesan cheese. Return to oven for 10 minutes. Serve soufflé, sliced crosswise, with additional warmed Roasted Red Pepper puree mixed with cayenne pepper to taste.
9. * Soufflé may be made several hours ahead to this point. Cover with plastic wrap and refrigerate until serving time. To serve, bring to room temperature and bake in a 350° F. oven for 25 to 30 minutes or until heated through.

Serving Suggestion:
Serve the slices on top of the Roasted Red Pepper puree; garnish with snipped chives or basil leaves. Perfect accompanied by a fresh fruit salad or a Caesar salad.

Complimentary Samples

Recipe List:

Roasted Red Pepper

Back to Cali
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
Mediterranean Mary
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 Katabasis
The Tomoka (Bill McCoy's Schooner)
Vegetable Patch
Yummy Bean Sandwich Spread or Dip
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