Perfecting Your Pepper Paste: A Flavorful Red Bell Pepper Marination Guide - Pabs Kitchen
Unlock the secret to authentic Portuguese cuisine with this must-try Red Bell Pepper Paste (Massa de Pimentão Vermelho)! ????️???????? Used as a marinating marvel, this vibrant paste is a key ingredient in numerous traditional dishes, especially imparting deep flavors into grilled pork, hearty stews, and marinated bird and meat dishes. In this guide, I'll walk you through each step to mastering this flavorful secret ingredient, propelling your culinary adventures into the heart of Portugal. Try it, savor it, and let your dishes tell the story! #PortugueseCuisine #RedBellPepperPaste #MarinationMagic #CookingSecrets #CulinaryAdventures
Ingredients
2 kg Red bell Peppers
2 kg Salt
Utensil
A little deep box
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KETO RECIPE | Grilled Chicken In Red Pepper Sauce
#ketorecipes #recipe #chickenrecipe
Today we're making a grilled chicken in a creamy and keto friendly roasted red pepper sauce. This is super simple and easy to make. Perfect for an easy weeknight dinner.
Get the written recipe with macros at
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Red bell pepper coulis
Full instructions for this recipe in the blog!
Some recipes include roasted shallots
To make a spicy roasted red pepper sauce, you can include 1 or 2 African bird's eye chilies or any spicy chilies. Add one by one! otherwise, it can get too spicy!
You can combine this with orange peppers, but I suggest to skip the green ones, as they have a completely different flavor!
To make this feel like an italian roasted peppers recipe, include herbs like basil and oregano into the blender!
A little sweet, tangy, peppery!
You can include it in your Whole30 plan
A vegan red pepper coulis
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Roasted Red Pepper Sauce
Today I prepared for you my favorite roasted red pepper sauce. You can drizzle it over anything you want: fish, chicken, veggies or pasta!
If you want to know how to make the Roasted Red Pepper Sauce, please find below the recipe and if you want to see more don't forget to subscribe!
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Ingredients
• 3 Red Peppers
• 15 Cherry Tomatoes
• 1 Red Onion
• 6 Garlic Cloves
• Olive Oil
• Salt and Black Pepper
Step 1
Prep the red peppers: cut them in half and remove all seeds and stems. Place them on your prepared baking sheet with the cut side down to avoid burning.
Step 2
Cut the cherry tomatoes in half. You can also use medium tomatoes if you want but you need to reduce the number: for 3 red peppers you can use 5 quartered medium tomatoes. Place them on the baking sheet as well.
Step 3
Cut the red onion in half and using your knife, smash the garlic cloves for a delicious flavor. It’s important to have the red peppers on top of the ingredients in order to roast them well. Season with salt and add some olive oil. Brush the red peppers with oil. Bake them at 180° Celsius for 25 minutes.
Step 4
After you remove the veggies from the oven, you’ll need to set them aside for a little bit until they’re cool enough to handle. Peel the red peppers. It’s very important to get rid of the peel in order to avoid having little bits of hard skin al throughout the sauce. Don’t worry, once roasted, the peppers become very easy to peel.
Step 5
Add all veggies to a blender or food processor and blend until smooth. Season with more salt and pepper if needed. Add it in an airtight container. You can keep it in the fridge for about 1 week.
Bon Appetite!
#roastedredpeppersauce #saucerecipes #redpeppersauce
Red Pepper Sauce
Roasted red pepper sauce is quick to prepare and can be used to jazz up any number of meals like sandwiches, wraps, eggs, meat, and pasta. This is a fantastic meal prep recipe!
Ingredients:
3 large roasted red peppers
1/2-1 cup freshly grated Parmesan
1 cup fresh basil leaves
2 cloves garlic
sea salt
1/2 cup olive oil
Printable Recipe:
Creamy Roasted Red Pepper Pasta
This Creamy Roasted Red Pepper Pasta is super quick and seriously delicious. The perfect meal to add to your family rotation dinners Enjoy! Chris x
FULL RECIPE POST:
CREAMY ROASTED RED PEPPER PASTA | Serves 4
????INGREDIENTS????
16oz / 460g Jar of Roasted Red Peppers
12oz / 350g Long Cut Pasta (here I use Linguine)
1 cup / 250ml cup Heavy/Double Cream
1 tbsp Butter
1 medium-large White Onion, diced
2 small cloves of Garlic, minced
1/2 cup / 50g cup (50g) Parmesan, finely grated (save some for serving)
1 tbsp Fresh Parsley, plus extra to serve
1/2 tsp Smoked Paprika
Salt & Black Pepper, to taste
Chilli Flakes, to preference (optional)
????METHOD????
Pop your pasta in salted boiling water and cook until al dente.
Meanwhile, melt your butter in a saucepan and fry your onions until they soften. Add your garlic and fry for a minute or so longer, then place in a blender with your roasted red peppers. Pulse to a smooth consistency.
Pour back into the pan and keep on a simmer. Add in your cream and stir until completely blended, then add your parmesan, parsley, smoked paprika and seasoning to taste.
Drain pasta and toss through your sauce until completely coated. Serve with extra parmesan and parsley!
As always, for full nutrition, guidance and recipe notes head to the full blog post
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