Roasted Red Pepper Remoulade Recipe (2024)

FAQs

How do you use Trader Joe's Fire roasted red peppers? ›

Knowing all the virtues of these fiery field treasures, you're probably itching to add them to your next pizza, sandwich, salad, or skewer. We don't blame you – sounds like a good idea to us, too. Especially if you pair them with chunks of Marinated Fresh Mozzarella Cheese – yum.

Homemade roasted red peppers are sweeter and smokier than store-bought ones, and they're not overly salty or briny either. They're super easy to make, and they keep in the fridge for a week or more—perfect for punching up the flavor in whatever you're cooking.

It is 5-ingredient basic, but you wouldn't know that from the taste. Fresh garlic, lemon juice, and roasted red peppers build up the flavor base, while the almonds and olive oil make for that silky-meets-textured feel that is reminiscent of magic green sauce.

We recommend using them to top pizzas, submarine sandwiches, or pita wraps, or slicing them into pieces for pairing with your next charcuterie plate or cheese board.

Fire roasting peppers (and other vegetables and fruit) deepens their flavor and prepares them for use in all types of dishes like spreads, soups, purées, salads, hors d'oeuvres.

Use Roasted Red Peppers Instead Of Diced Pimentos

While not adding traditional pimento peppers to its namesake cheese might feel like making banana pudding without bananas, marinated roasted peppers (red bell or piquillo) will add texture and twang that no limpid square of pimento ever could.

Whether jarred or homemade, there's no denying that roasted red peppers add a ton of smoky, tangy flavor to dishes. Even better — these peppers are an excellent source of antioxidant vitamin C which helps promote collagen synthesis and protects cells against free radical damage.

Health Benefits

High in Vitamin C: Roasted peppers are a great source of vitamin C, which is important for immune system function, skin health, and wound healing. Anti-inflammatory properties: Roasted peppers contain antioxidants and other compounds that have been shown to have anti-inflammatory properties.

- Eating spicy foods triggers the release of endorphins, the body's natural feel-good chemicals. This can create a pleasurable sensation and lead to a desire for more spicy foods. - Some individuals simply enjoy the taste and culinary experience of spicy foods.

Boiling and steaming significantly reduced AsA content (24.3~66.5%), TP (13.9~ 54.9%), and antioxidant activity (21.7~60.5%) in red pepper, while stir-frying and roasting slightly reduced AsA content (2.7~25.9%), TP (1.8~4.9%), and antioxidant activity (4.9~17.9%).

What is a good substitute for jarred pimentos? ›

If you're looking for pickled pimentos and can't find them, you can use any other sweeter pickled pepper that you can find. Pickled red peppers would be ideal, but pickled green peppers are good, too.

How do I thicken creamy red pepper sauce? If your pasta sauce is on the thinner side, add an additional tablespoon of flaxseed meal. This will help thicken the sauce without the need for additional ingredients such as cornstarch or arrowroot starch.

“If you're afraid you've added too many peppers, add sugar to balance out the heat, or add more ingredients,” says Andre Springer, founder of Shaquanda's Hot Pepper Sauces.

Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking).

It is super easy to cut the peppers into strips or chop them to add to salads, pizzas, sandwiches, wraps, pasta and egg dishes. Their tender, melt-in-your-mouth texture and bold flavor makes them the perfect ingredient to blend in sauces, soups, dressings, hummus dips and marinades.

Always refrigerate roasted red peppers after opening or preparing them. To extend their shelf life, try storing them in a jar with olive oil. Just make sure to use a clean utensil every time you take peppers out to avoid introducing bacteria.

The peppers are shelf-stable because they're packed in saltwater, which maintains their malleable texture but doesn't impart too much salinity. Some bits of char may make it into the final jar, and the smoky flavor is certainly present. But the primary notes are of vegetal sweetness.