Best 9 Red Pepper Balsamic Vinaigrette Recipes

SPICED BALSAMIC VINAIGRETTE

Steps:

• Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.

RED PEPPER BALSAMIC VINAIGRETTE

Steps:

• Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.

ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR

Steps:

• Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

RED PEPPERS MELTED WITH BALSAMIC VINEGAR

Steps:

• Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.
• Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.
• Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.

ROASTED RED PEPPERS WITH BALSAMIC AND BASIL

Steps:

• Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve.

RED PEPPER VINAIGRETTE FOR ROASTED VEGETABLES

Steps:

• For a Monday to Friday meal you can steam just one variety of vegetable and serve it before the soft-shell crabs. For a more elegant meal steam different vegetables (for their different colors) just until they are al dente; pat dry and set aside.
• To make the vinaigrette: In a blender or food processor, puree the red peppers, mustard, garlic, vinegar, olive, hazelnut and vegetable oils. Season to taste with salt and pepper. To serve, ladle some pepper vinaigrette on a plate; pose vegetables (or vegetables) in an attractive pattern over the top.

BALSAMIC RED PEPPER JELLY

Steps:

• Wash, stem and seed red and jalapeno peppers.
• Finely chop enough red pepper to measure 1/2 cup and set aside.
• Puree remaining red and jalapeno peppers and garlic in food processor.
• Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
• While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
• Measure sugar and set aside.
• Measure 1 1/2 cups of pepper juice into a large sauce pan.
• Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
• Whisk in fruit pectin until dissolved.
• Add 1/2 tsp of oil to reduce foaming (if desired).
• Stirring frequently, bring mixture to a boil over high heat.
• Add sugar then stir constantly while returning mixture to a full, rolling boil.
• Boil hard for 1 minute.
• Remove from heat and skim foam.
• Fill and heat process jars as directed in canning process.

RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR

Steps:

• Whisk oil, 1 tablespoon vinegar, 2 teaspoons garlic, rosemary and pepper in 13 x 9 x 2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add peppers, 1 1/2 tablespoons vinegar and 1 teaspoon garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.