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.
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 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 THREE PEPPER SALSA
Provided by Food Network
Time 10m
Number Of Ingredients 12
Steps:
- Mix all of the ingredients in a medium bowl.
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.
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.
DRUNKEN ROASTED SALSA
This is a fun take on a fresh salsa that is sure to be a hit at any party. This salsa does pack quite a punch, but you can always use fewer peppers.
Provided by Christiana
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 40
Number Of Ingredients 14
Steps:
- Preheat oven to broil. Line a baking sheet with foil.
- Halve the green bell pepper, red bell pepper, jalapeno peppers, and serrano peppers lengthwise and discard stems and seeds. Place on baking sheet and brush the peppers with olive oil. Roast peppers under the broiler until the skin blackens and blisters, 3 to 5 minutes. Place peppers in a bowl and cover with plastic wrap; allow the peppers to steam until the skins loosen, about 10 minutes. Peel skin off the peppers and discard.
- Combine the green bell pepper, red bell pepper, jalapenos, serrano, onion, tomato, garlic, cilantro, diced tomato with juice, lime juice, salt, black pepper, and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.
Nutrition Facts : Calories 11.9 calories, Carbohydrate 1.1 g, Fat 0.7 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 43.1 mg, Sugar 0.5 g
ROASTED PEPPER SALSA
My son's girlfriend was allergic to tomatoes so she made a red pepper salsa and I thought it was so delicious and flavorful, I just had to have the recipe, however they broke up before I had the chance (a whole 'nother story) Anyways, I made this recipe for roasted pepper salsa and hoped for the best. It came out great!
Provided by Amy H.
Categories Vegetable Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and brush foil-lined baking sheet with olive oil. Lay peppers on the foil, cut side down.
- 2. Put baking sheet in oven and roast peppers uncovered for 20-25 minutes. Remove from oven and let cool.
- 3. Peel skins off of peppers.
- 4. Place 1/2 cup cilantro in food processor, followed by ingredients and pulse until broken down, but not pureed.
ROASTED TOMATO AND BELL PEPPER SALSA
Steps:
- Preheat broiler.
- Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
- Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.
FIRE-ROASTED PEPPER SALSA
If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate.
Provided by SassiFras
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the peppers (including the jalapeno) over direct heat. Turn them constantly with long-handled tongs, one after the next, for 3 minutes. Remove the peppers from the coals to a brown paper lunch bag to cool for 10 minutes.
- When the peppers are cooled, remove them from the bag. Rinse the peppers under cold running water and dry. Remove and discard the pepper stems, seeds, and any blackened skin that is peeling off. Dice peppers, combine with the remaining ingredients in a bowl, stir together, and eat as you see fit.
Nutrition Facts : Calories 24.1, Fat 0.2, Sodium 2.5, Carbohydrate 5.3, Fiber 1.2, Sugar 1.5, Protein 0.9
DIANE'S ROASTED PEPPER SALSA
This tomato salsa is mild - double the jalepeno peppers for hot salsa. It's important to use commercial lemon and lime juice to assure the finished salsa is acidic enough to can safely. Fresh squeezed juice can vary in acidity.
Provided by dianegrapegrower
Categories Onions
Time 1h45m
Yield 10 pints
Number Of Ingredients 11
Steps:
- Combine all ingredients, and simmer until reaches desired consistency (about 30 minutes, depending on how juicy the tomatoes are).
- Ladle into hot pint jars. Cap with two piece caps, and process in boiling water bath for 15 minutes.
- Cool and store in cool, dark place.
Nutrition Facts : Calories 86.7, Fat 1, SaturatedFat 0.2, Sodium 1410.2, Carbohydrate 19.7, Fiber 5, Sugar 8.8, Protein 3.4
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