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 Soufflé

Servings: 8 
Serving size: 5 oz. individual souffles
Preparation time: 20 minutes
    • 1 tbsp. butter
    • 1 tbsp. all-purpose flour
    • 8 oz. milk
    • 3 egg yolks, beaten
    • 1/2 cup The Perfect Purée Roasted Red Pepper,  thawed
    • 1/8 tsp. cayenne pepper
    • Salt to taste

Method:
1. Preheat oven to 350°. Butter 8 individual 5 oz. soufflé dishes; place on a baking sheet. Set aside. In the top of a double boiler melt butter; stir in flour. Gradually add the milk; cook over medium heat, stirring constantly, until mixture thickens. Whisk in beaten egg yolks and cook, stirring, 3 minutes more.
2. Remove from heat. Stir in Roasted Red Pepper puree, cayenne, and salt to taste. On high speed of electric mixer beat egg whites until stiff. Fold egg whites into Roasted Red Pepper mixture, half at a time, until no traces of white remain (Do not stir).
3. Fill dishes two-thirds full with soufflé mixture. Bake for 30 minutes or until puffed and golden brown. Serve immediately.

Serving Suggestion:
These soufflés are perfect for a brunch, late supper, or lunch menu, paired with a salad or fresh fruit and a basket of breads.

Complimentary Samples

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