Best Grilled Red Pepper Tomato Sauce Recipes

Grilled Stuffed Jalapeno Chiles with Grilled Red Pepper-Tomato Sauce image

Provided by Bobby Flay

Time 20m

Yield 4 servings

Number Of Ingredients 18

8 ounces cream cheese, at room temperature
4 ounces soft goat cheese
4 ounces shredded aged white Cheddar cheese
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
Salt
Freshly ground black pepper
12 jalapeno chiles, halved, stemmed and seeded
1 heaping tablespoon ancho chili powder
Grilled Red Pepper-Tomato Sauce, recipe follows
2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper

Steps:

Heat grill to medium.
Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the Cheddar, corn and green onions and season with salt and pepper. Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
Place on the grill, filling-side up and cook until slightly charred and tender, about 7 to 8 minutes. Spoon the red pepper sauce onto a platter and top with the jalapenos.
Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

Grilled Stuffed Jalapenos With Grilled Red Pepper-Tomato Sauce image

Provided by Niteflyer

Categories < 60 Mins

Time 45m

Yield 24 jalapeno halves, 4-6 serving(s)

Number Of Ingredients 17

8 ounces cream cheese, at room temperature
4 ounces goat cheese, softened
4 ounces shredded aged white cheddar cheese
2 ears corn, grilled in husk and kernels removed
2 green onions, thinly sliced
salt
pepper
12 jalapenos, peppers- halved stemmed and seeded
1 tablespoon dried ancho chile powder
2 red peppers, bell- grilled peeled and chopped
2 roma tomatoes, grilled until charred on all sides and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
salt
pepper

Steps:

Heat grill to medium.
Whisk together cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar, corn and green onions and season with salt and pepper.
Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
Place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes. Spoon the red pepper sauce onto a platter and top with jalapenos.
For the Red Pepper Sauce combine the grilled pepper, tomoatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.

Nutrition Facts : Calories 535.5, Fat 43, SaturatedFat 18.9, Cholesterol 84.9, Sodium 369.9, Carbohydrate 28.9, Fiber 5.1, Sugar 14.9, Protein 13.2

GRILLED RED-PEPPER TOMATO SAUCE image

Categories Pepper

Yield 1 12

Number Of Ingredients 8

1 large red pepper, grilled, peeled and chopped
4 plum tomatos, grilled and charred on all sides, chopped
2 cloves garlic, chopped
1 Tbsp red-wine vinegar
1 Tbsp honey
1/4 cup fresh cilantro, chopped
14/ cup olive oil
salt & fresh ground black pepper

Steps:

Combine the red pepper, omatoes, garlic, vinegar, honey and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt & pepper.

Grilled Red Pepper-Tomato Sauce image

Provided by Bobby Flay

Categories condiment

Time 35m

Yield 4 servings

Number Of Ingredients 8

2 red peppers, grilled, peeled and chopped
2 plum tomatoes, grilled until charred on all sides, and coarsely chopped
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
Salt
Freshly ground black pepper

Steps:

Combine the pepper, tomatoes, vinegar, honey and cilantro in a food processor and process until smooth. With the motor running, slowly add oil and season with salt and pepper.