Roasted Fresh Pepper Salsa Recipes

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:

• Preheat the oven to 450 degrees F.
• Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
• Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

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:

• Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
• Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
• Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
• Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

Steps:

• Preheat an outdoor grill for medium heat.
• Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
• Peel tomatoes and drain excess liquid. Peel and seed peppers.
• Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

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:

• 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.