ROASTED RED PEPPERS: SALSA CRIOLLA WITH CAMPFIRE
Steps:
- Preheat an outdoor charcoal grill to medium-high. Rub the peppers with oil and season them with salt and pepper. Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and tear the peppers into strips; put them on a serving platter.
- Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper. Pour in the vinegar and oil, mix well to incorporate the ingredients. Taste and adjust seasonings as needed. Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes.
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
CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA
Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
- Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.
Nutrition Facts : Calories 277 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
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 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.
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
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