Best 19 Red Pepper Spread Recipes

ROASTED RED PEPPER SPREAD

Steps:

• Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Steps:

• Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
• Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
• Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

PRESSED PICNIC SANDWICH WITH ROASTED RED PEPPER AND PEPPERONCINI SPREAD

Steps:

• For the spread: Combine the mayonnaise, roasted red peppers, lemon juice, pepperoncini and garlic in a small mixing bowl and whisk until combined. Season the spread with salt and pepper and set aside. For the sandwich: Scoop out the center of each bread half, creating a hollow space for all the ingredients. Spread the herbed goat cheese on both sides of the bread and then add the roasted red pepper and pepperoncini spread. On the bottom half of the bread, lay the slices of prosciutto, salami and top with the artichokes. Top with the arugula, drizzle with balsamic vinegar and season with salt and pepper. Place the top half of the bread on top and wrap tightly in plastic wrap. Place the sandwich on a baking sheet and top with another baking sheet. Place a heavy pan (like cast iron) on the top baking sheet and store in the refrigerator, for at least 4 hours and up to overnight to allow the flavors to marry together. (If you can't fit 2 sheet trays in your refrigerator, just use the heaviest pan you have.) To serve, unwrap the sandwich and slice into 8 to 10 individual servings.;

QUICK ROASTED RED PEPPER SPREAD

Steps:

• Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.

TURKISH-STYLE TOMATO AND RED-PEPPER SPREAD

Steps:

• Mince and mash garlic to a paste with 1 teaspoon salt. Purée remaining ingredients with garlic paste in food processor until almost smooth. Season with salt.

TURKISH RED PEPPER SPREAD

Steps:

• Toast walnuts in a small dry skillet over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
• Combine all ingredients in a food processor and process until smooth.
• Adjust seasoning with more lemon juice and salt, if desired.

MUHAMMARA (ROASTED RED PEPPER AND WALNUT SPREAD)

Steps:

• In a blender or food processor, combine the peppers and all the remaining ingredients.
• Taste, and add more spice or salt as necessary.

RED PEPPER SPREAD

Steps:

• Immerse nine 8-ounce jars in simmering water. Wash lids and rings in warm soapy water.
• Heat olive oil in a large skillet over medium heat. Add red bell peppers, onion, and habanero pepper; cook and stir until softened, 5 to 10 minutes. Stir in sugar, vinegar, garam masala, and coriander; cook until fragrant, 1 to 2 minutes.
• Stir apricot nectar and orange juice concentrate into the skillet. Bring to a boil; simmer for 5 minutes.
• Whisk water and 1/4 cup plus 2 tablespoons flour together in a bowl until no lumps remain. Pour into the skillet; cook, whisking constantly, until mixture thickens, 5 to 10 minutes.
• Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.

FETA-AND-RED-PEPPER SPREAD

Steps:

• Preheat oven to 425 degrees. In a large skillet, heat olive oil over medium-high. Add peppers; cook, stirring, until tender, about 7 minutes. Transfer to a food processor with feta and cream cheese; pulse. Spread into a 6-inch ovenproof skillet. Bake until bubbly, about 10 minutes. Serve with crackers.

WHITE BEAN AND ROASTED RED-PEPPER SPREAD

Steps:

• Roast pepper over a gas-stove burner, turning with tongs as each section blisters and blackens. (Alternatively, place pepper on a baking sheet and roast under the broiler.) Transfer to a bowl,and cover with plastic wrap. Let cool slightly, about 15 minutes. Peel off and discard blackened skin. Roughly chop pepper, reserving collected juices.
• In the bowl of a food processor, combine roasted pepper and juices, beans, ginger, chili powder, and vinegar. Process until smooth, about 2 minutes, scraping sides with a rubber spatula as needed. Season with salt and pepper. Serve immediately, or refrigerate in an airtight container up to 1 week.

ANGELA'S KOPANISTI (RED PEPPER AND GREEK FETA SPREAD)

Steps:

• Puree red peppers in food processor.
• Add goat cheese until well blended.
• Add feta and pulse a few times.
• Transfer to bowl and add red pepper flakes.
• Stir in olive oil until blended.
• Serve with grilled pita bread.

MELTED RED PEPPER SPREAD

Steps:

• Thinly slice onions and place in large pan with the olive oil and some salt.
• Cook uncovered until soft, stirring frequently to avoid over-browning.
• Meanwhile, thinly slice peppers and garlic.
• When onions are very soft, add peppers and garlic to pan, along with some salt. Saute for c. 10 minutes until most of the juices have cooked off.
• Cook for another 10 minutes, stirring frequently, until mixture becomes jam-like and caramelized.
• Salt again to taste, then add some thyme and a splash of vinegar.
• Cook for another 1-2 minutes, then remove from heat and let cool.
• Store in an airtight container in the fridge; will keep for up to 2 weeks.

BEST ROASTED RED PEPPER SPREAD

Steps:

• Combine the peppers, garlic, balsamic vinegar, olive oil, and salt and pepper in the work bowl of a food processor, and pulse several times until blended and smooth. Refrigerate leftovers.

MASAI MARA (AFRICAN RED PEPPER SPREAD)

Steps:

• Preheat oven to 475°F.
• Using your hands, coat peppers with a little olive oil.
• Place cut side up on a baking sheet.
• Sprinkle garlic over peppers.
• Roast until they begin to blacken, about 10 minutes.
• Turn and roast until other side begins to blacken, about 10 minutes more.
• Cool, remove skin, and cut into strips.
• Place peppers, garlic, pecans, breadcrumbs, lemon juice, cumin, sugar, chilies, salt and pepper into a food processor.
• Puree until smooth.
• Pour in remaining olive oil and continue processing until mixture is smooth and glossy.
• Serve with freshly baked bread.

OLIVE BREAD CROSTINI WITH RED PEPPER SPREAD

Steps:

• Mash garlic and salt into a paste using a mortar and pestle; transfer to a food processor. Add roasted red peppers and 1 tablespoon oil; pulse just until a coarse puree forms. Transfer red pepper spread to a bowl and stir in basil, vinegar, sugar, and pepper.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush both sides of bread slices with remaining 2 tablespoons oil. Arrange bread in a single layer on a baking sheet.
• Bake bread slices in the preheated oven, turning once, until golden, about 25 minutes. Cool crostini on a rack.
• Top each crostini with 3/4 tablespoon red pepper spread just before serving.

EASY ROASTED RED PEPPER SPREAD

Steps:

• Blend roasted red peppers, mayonnaise, garlic, and cayenne pepper in a food processor until smooth. Season with salt and black pepper.

ROASTED RED PEPPER-CHEESE SPREAD

Steps:

• Blend the shredded cheese with the mayonnaise in a bowl. Stir in the roasted peppers and the Worcestershire sauce and blend thoroughly. Cover, and chill for at least 4 hours or overnight.

RED BELL PEPPER AND CHEDDAR CHEESE SPREAD

Steps:

• Preheat oven to 375 degrees. Place onion and garlic in small bakin dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (can be prepared 1 day ahead)

ROASTED RED PEPPER SPREAD

Steps:

• Roast red peppers, tomatoes, garlic and onion under a broiler or on a grill at 425 degrees F, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened and garlic and onion are blackened in spots. Remove from heat.
• Place pepper and tomatoes in paper bags, secure opening and let cool about 15 minutes. Allow garlic and onion to cool. Peel garlic and onion. Finely chop garlic. Set aside. Finely chop onion, measuring 1/4 cup. Set aside. Peel and seed peppers and tomatoes. Place peppers and tomatoes in a food processor or blender, working in batches, and process until smooth.
• Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• Combine pepper and tomato puree, garlic, onion, vinegar, basil, sugar and salt in a large saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens and mounds on a spoon, about 20 minutes.
• Ladle hot spread into hot jars leaving 1/2 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.