Best Sweet Red Pepper Gyro Sauce Recipes

ROASTED RED PEPPER SAUCE

Roasted Red Pepper Sauce image

Our favorite Roasted Red Pepper Sauce! Top it on eggs, potatoes, sandwiches, pizzas, burgers, salads, bowls, and beyond. YUM.

Provided by Lindsay

Categories Sauce

Time 10m

Number Of Ingredients 7

Ingredients

1 16-ounce jar roasted red peppers, drained
1/2 cup olive oil
1/2 cup almonds
1 clove garlic
1/2 teaspoon coarse salt (more to taste)
juice of one lemon
a small bunch of parsley (optional)

Steps:

Blend all the sauce ingredients together in a small blender or food processor until semi-thick and textured. (Add more almonds to make it thicker if you want.)
Cover everything in your life with this shockingly good sauce.

Nutrition Facts : Calories 178 calories, Sugar 0.5 g, Sodium 445.7 mg, Fat 17 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 6.4 g, Fiber 1 g, Protein 1.4 g, Cholesterol 0 mg

BEST SWEET CHILI SAUCE

BEST Sweet Chili Sauce image

This homemade sweet chili sauce is guaranteed to become a favorite staple in your home! It's versatile, is quick and easy to make, is free of additives, and tastes WAY better than the store-bought stuff!

Provided by Kimberly Killebrew

Categories condiment

Time 10m

Number Of Ingredients 12

Ingredients

1/3 cup rice vinegar
1/3 cup water
1/3 cup + 2 tablespoons cane sugar
diabetic alternative: use granular sweetener of choice (e.g. erythritol)
1 tablespoon rice wine ((can substitute dry sherry))
1 tablespoon sambal oelek ((use more or less according to taste))
OR 1-2 teaspoons dried red chili flakes ((these are very hot, start with less and add more if desired))
1 1/2 teaspoons finely minced garlic
1 teaspoon finely minced ginger
1 teaspoon tamari or soy sauce ((use tamari for gluten free))
2 teaspoons cornstarch dissolved in 1 tablespoon water ((the sauce will thicken more once cooled))
1-2 drops natural red food coloring ((optional))

Steps:

Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

Nutrition Facts : ServingSize 2 tablespoons, Calories 38 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 43 mg, Sugar 9 g

SWEET RED-PEPPER SAUCE

Sweet Red-Pepper Sauce image

Serve this puree with our Oven-Baked Potato Pancakes.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 6

Ingredients

1 large leek, white and light-green parts only
1 teaspoon olive oil
1 red bell pepper, stem and seeds removed, cut into chunks
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup homemade or low-sodium canned chicken stock, skimmed of fat

Steps:

Cut leeks in half lengthwise, then into 1/4-inch-thick slices. Place in small bowl, and cover with cold water. Let stand for 5 minutes to rid leeks of dirt and sand. Lift out of the water, and drain.
Heat oil in saucepan over medium heat. Add leeks, peppers, salt, and pepper; saute for 3 minutes. Add stock; cover. Cook until vegetables are tender, about 12 minutes.
Transfer vegetables to food processor; puree. Pass puree through fine strainer back to saucepan. To serve, warm over low heat.

Nutrition Facts : Calories 14 g, Cholesterol 53 g, Fiber 1 g

GYRO SAUCE

Gyro Sauce image

I created this sauce after working for a Gyro stand..The sauce came ready made so I experimented a little til I found the taste I was looking for. This is good with Pastrami or thin sliced spicy beef in a pita too..

Provided by TammieV

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup peeled and grated cucumber
1/2 teaspoon garlic salt
1/4 teaspoon dill weed
1/2 teaspoon prepared mustard
1 cup sour cream

Steps:

Fold together all ingredients in a bowl.
Chill til ready to serve.
I often make a faux Gyro with Pitas, tomatoes and sweet red onion.
I buy thin sliced pastrami or spicy or peppered roast beef from the deli and microwave it for 20 or 30 seconds.
Put it all together and-- yum.

REALLY EASY ROASTED RED PEPPER SAUCE

Really easy roasted red pepper sauce image

This red pepper sauce is so handy to have bagged in the freezer. The recipe makes enough for two meals - use as a base for baked gnocchi or pasta

Provided by Amanda Grant

Time 1h10m

Yield 8 (or 2 meals for 4)

Number Of Ingredients 7

Ingredients

4 red peppers (or a mix of red, orange and yellow), cut into chunks
2 onions , roughly chopped
2 garlic cloves (skin left on)
2 tbsp olive oil
2 x 400g cans peeled plum tomatoes
2 tsp red wine vinegar
1 tsp light soft brown sugar

Steps:

Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

Nutrition Facts : Calories 83 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein

SWEET RED PEPPER SAUCE

Sweet Red Pepper Sauce image

Provided by Pierre Franey

Categories dips and spreads

Time 15m

Yield About 2 cups

Number Of Ingredients 9

Ingredients

1 large sweet red pepper
1 small red onion, about 1/4 pound
1 ripe red tomato, about 1/4 pound
1 teaspoon finely chopped hot green pepper or 1/4 teaspoon hot dried red pepper flakes
1 tablespoon Dijon-style mustard
3 tablespoons red-wine vinegar
1/2 cup olive oil
2 teaspoons finely minced garlic
1/2 cup coarsely chopped chervil or half that amount of chopped parsley

Steps:

Using a long fork, hold the red pepper directly over a gas flame or close to the heating element of a preheated electric broiler. Cook, turning it often so that it blisters and blackens all over - top, bottom and sides.
Let stand until cool enough to hold, and rinse thoroughly under cold tap water, peeling off the burned outer skin. Cut the pepper flesh into 1-inch pieces. There should be about 3/4 cup.
Cut the onion into 1/4-inch cubes. There should be about 3/4 cup.
Cut the tomato into 1/2-inch cubes. There should be about 3/4 cup.
Put the tomato, sweet pepper, onion, hot pepper, mustard, vinegar, oil, garlic and chervil in the container of a food processor. Blend thoroughly.

Nutrition Facts : @context http, Calories 276, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 4 grams, Sodium 83 milligrams, Sugar 4 grams, TransFat 0 grams