Warm Salami And Red Pepper Salsa Recipes

ULTIMATE WARM SALSA

Steps:

• Using a food processor, process the tomatoes to a chunky puree, do not liquify.
• In a large skillet or frying pan, heat the oil and add the peppers and onions.
• Saute until the onion softens and is clear 5-10 minutes.
• Add the tomato puree and spices. Simmer for 20-30 minutes or until desired consistency.
• Serve warm with tortilla chips.

GRILLED HOT AND SWEET SAUSAGE TACOS WITH APRICOT-JALAPENO GLAZE, GRILLED PEPPER AND RED ONION SALSA

Steps:

• Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
• Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
• Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
• Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.

SALAMI, MOZZARELLA AND ROASTED RED PEPPER SANDWICH

Steps:

• Use a serrated knife to cut the Italian sub roll in half. Place sub roll on butcher or wax paper and drizzle both sides with a really nice olive oil.
• Add mozzarella to one-half and sprinkle with salt. Next, add roasted red peppers, genoa salami, and a handful of fresh washed basil.
• Close the sandwich and tightly wrap the butcher or wax paper around it. Roll and cut down the middle. Serve immediately or wrap it up for later. ​The sandwich is good for 24 hours if refrigerated properly.

RED PEPPER & TOMATO SALSA

Steps:

• Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

WARM SALAMI AND RED PEPPER SALSA

Steps:

• In medium saucepan over high heat, sauté salami until warmed through, about 5 minutes. Remove from heat and add bell pepper, agave syrup, vinegar and green onion and pepper. Stir to combine.
• Transfer to a bowl. Serve warm with crostini or flatbread.