Fire Roasted Pepper Salsa Recipes

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.

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.

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.

Steps:

• Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

Steps:

• Fire up the grill, a gas burner, or even the broiler. Set the tomatoes directly over or under the heat source and cook, turning often, til the skins just blacken. Peel, cut out the stems, and then cut them in half around their equators. Take each half tomato in your fist and give it a squeeze over a bowl to get rid of the seeds and juice. Dice the flesh and put it in a clean bowl.
• Squeeze the garlic cloves out of their skins, add a pinch of salt, and mash to a paste. Mix into the tomatoes along with the remaining 2 teaspoons salt and the onions, jalapeños, lime juice, cilantro, honey, pepper, and Tabasco. Purée half the salsa in the work bowl of a food processor. Stir the puréed and chunky salsas together.
• Heap the salsa in a bowl and serve with tortilla chips.

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.

Steps:

• 1. In a large bowl, combine tomatoes, tomatillos, red, yellow, anaheim and jalapeño peppers, red onions and garlic cloves. Pour in canola oil and toss to coat. Add more if needed.
• 2. Place ingredients in a grilling basket and roast on the barbecue between 350 to 400ºF, making sure the tomato/tomatillo are flesh side up. Check every 15 minutes by tossing the ingredients. When some are nicely charred, transfer them to a bowl. Repeat until all the ingredients are done.
• 3. Remove paper from garlic cloves and the root end of the onion before transferring them to the bowl of a food processor along with the other charred veggies. Add sugar, cumin, smoked paprika, salt, pepper, lime juice and cilantro; process until desired consistency. Taste and adjust if necessary and transfer to a bowl. Cover and chill for at least 3 hours before serving.
• 4. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=3bOKA6eL4Y4

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.