CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA
Provided by Food Network
Time 3h
Number Of Ingredients 18
Steps:
- To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
- Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
- Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
- To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.
TOMATILLO AVOCADO SALSA
Steps:
- Preheat the broiler on high: Position a rack 5 to 7 inches from the top heating element.
Nutrition Facts : Calories 89 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 1 g, Sodium 52 mg, Sugar 2 g, Fat 7 g, UnsaturatedFat 0 g
ROASTED BELL PEPPER SALSA
Sweet, tangy, and delicious roasted salsa. I love to eat this with chops or as a side to Mexican dishes.
Provided by TJ Lombard
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
- Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
- Broil in the preheated oven until charred, 5 to 8 minutes.
- Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
- Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.
Nutrition Facts : Calories 47.6 calories, Carbohydrate 6.3 g, Fat 2.6 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 198.8 mg, Sugar 2.7 g
ROASTED PEPPER BLENDER SALSA
Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.
PEPPER AVOCADO SALSA
Much of our summer menu is done on the grill, and peppers and avocados are favorites in my family. That led me to create this recipe to help spice up our barbecued entrees. I have also served it as an appetizer or thin wedges of bread and as a topping for easy country-style dishes like chicken and rice pilaf. With our 14-year-old daughter, we live on 4 wooded acres on Mt. Pisqua. -Theresa Mullens, Gill, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
ROASTED PINEAPPLE AND PEPPER SALSA
Provided by Guy Fieri
Categories appetizer
Time 1h12m
Yield about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Heat grill or grill pan to high.
- Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
- In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.
ROASTED SPICY SALSA VERDE
Roasted-pepper green salsa just like grandma makes it, well, minus the molcajete. It's just easier to make in a food processor. The heat of your salsa can be controlled by the amount of seeds and membrane you leave in the pepper pods.
Provided by SpeedySanchez
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Lay the poblano peppers, serrano peppers, and tomatillos on the hot grill, and cook, turning every 2 minutes, until the pepper skins are evenly charred and blackened, and the tomatillos have turned pale yellow and started to ooze juice, about 10 minutes. Remove the vegetables from the grill.
- Scrape off most of the burned pepper skin, cut the stems off, cut the peppers in half the long way, and remove the seeds.
- Place the onion and garlic in the work bowl of a food processor, and pulse about 4 times to chop. Drop in the peppers, pulse 4 times to roughly chop, and add the tomatillos and salt. Pulse 4 or more times to the desired smoothness, and stir in the cilantro.
Nutrition Facts : Calories 11.2 calories, Carbohydrate 2.2 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.4 g, Sodium 1.7 mg, Sugar 1.1 g
ROASTED TOMATILLO-POBLANO-AVOCADO SALSA
One of my favorite new cookbooks of this season is "A Mouthful of Stars" (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, "Trail of Crumbs." Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I'm a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 3 grams
ROASTED SALSA
The charred tomatoes and peppers add a nice flavor to this salsa.
Provided by ChrisP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h5m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g
ROASTED FRESH PEPPER SALSA
This brightly colored salsa is highlighted by the peppers, radishes and red onions
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- Roast jalapenos, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapenos into half-inch pieces, Anaheims and bells into one-inch pieces. Transfer peppers and any reserved juices to small bowl.
- Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours.
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