Bellpeppersalsa Recipes

ROASTED BELL PEPPER SALSA

Roasted Bell Pepper Salsa image

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

Ingredients

1 green bell pepper, seeded and halved
1 red bell pepper, seeded and halved
1 yellow bell pepper, seeded and halved
1 tablespoon canola oil, or as needed
2 Roma (plum) tomatoes, chopped
⅓ cup chopped green onions
¼ cup fresh chopped cilantro
1 jalapeno pepper, minced
2 cloves garlic, minced
1 lime, juiced
½ teaspoon salt

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

BELL PEPPER SALSA

Bell Pepper Salsa image

Not having a recipe for salsa (and having peppers that needed to be used), this was my 'making it up as i go' attempt that turned out well. Using a blender makes this super quick and easy to throw together. With the habanero I used, the salsa came out with a bit of a bite! This of course can change depending on your peppers, but if you'd like it tamer, I'm sure a jalapeno could be used instead. The flavour of the garlic is pronounced, so adjust to suit your tastes. The tequila isn't needed, but I like what it adds to the salsa. Goes well with cornmeal pancakes.

Provided by yayitsnotacid

Categories Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 bell peppers, chopped and divided (can use red, orange and or yellow)
1/3 onion, chopped and divided
1 habanero pepper, stem removed
3 roma tomatoes (I used canned)
3 garlic cloves
2 tablespoons lime juice
1 tablespoon olive oil
1 fluid ounce tequila (optional)
1 pinch dried basil
1 pinch sea salt (or to taste)
1 dash fresh ground black pepper

Steps:

Set aside half the chopped onion and two thirds to three quarters of the chopped bell peppers.
Put remaining onion and pepper into your blender or food processor. Add all other ingredients and blend until smooth.
Mix your reserved onion and pepper into the puree.
Salsa!

Nutrition Facts : Calories 69.8, Fat 3.7, SaturatedFat 0.6, Sodium 152.2, Carbohydrate 9.3, Fiber 2.5, Sugar 4.5, Protein 1.6

ROASTED PEPPER BLENDER SALSA

Roasted Pepper Blender Salsa image

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

Ingredients

1/2 cup packed fresh cilantro (leaves and thin stems only)
One 12-ounce jar of roasted red peppers, drained
1 clove garlic
1 jalapeno, seeded and chopped
1/2 small red onion, chopped
Juice of 1 lime (about 2 tablespoons)
Kosher salt

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.

FRESH PEPPER SALSA

Fresh Pepper Salsa image

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

Provided by Starrah

Categories Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 large red bell pepper
1/3 large yellow bell pepper
1/4 onion
1/4 cucumber
1 large garlic clove
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon sea salt

Steps:

Finely mince all the fresh vegetables, and mix well in a bowl.
Stir in lemon juice and olive oil.
Slowly add the powdered ingredients while stirring.

SNAPPER WITH BELL PEPPER SALSA

Snapper With Bell Pepper Salsa image

While this salsa is a natural pair with firm fish such as snapper, it works equally well with chicken or pork.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 25m

Number Of Ingredients 9

Ingredients

2 medium red bell peppers, ribs and seeds removed, chopped
1 small ripe avocado, halved, pitted, peeled, and diced
1 jalapeno pepper (ribs and seeds removed for less heat, if desired), minced
1/2 small red onion, finely chopped (1/4 cup)
2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
1/4 cup fresh parsley leaves, chopped
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 skin-on red snapper fillets (about 5 ounces each)

Steps:

To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
In a large nonstick skillet, heat the remaining tablespoon oil over medium-high. Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.
Divide salsa evenly among 4 serving plates; top with snapper, skin side down. Garnish with lime wedges.

ONION, TOMATO, AND BELL PEPPER CITRUS SALSA

Onion, Tomato, and Bell Pepper Citrus Salsa image

Categories Condiment/Spread Onion Pepper Tomato No-Cook Quick & Easy Orange Bell Pepper Cilantro Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 14

Ingredients

4 large tomatoes, chopped
1 cup chopped onion
1 cup chopped sweet onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/3 cup orange juice
3 tablespoons chopped seeded jalapeño chilies
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh cilantro
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons fresh lime juice
1 garlic clove, minced

Steps:

Mix all ingredients in large bowl. Season salsa to taste with salt and pepper. Chill until cold, at least 2 hours. (Can be made 4 hours ahead. Cover and keep refrigerated.)

BASIC PEPPER SALSA

Basic Pepper Salsa image

Spoon this pepper sauce over eggs, beans, pork chops or roast chicken. Or toss stewed, shredded chicken, pork, or beef with abundant salsa for a spicy, flavorful filling for tacos or enchiladas.

Provided by Samin Nosrat

Categories sauces and gravies, side dish

Time 30m

Yield About 1 3/4 cups

Number Of Ingredients 6

Ingredients

10 guajillo or New Mexico chiles, seeds and stems removed
3 arbol chiles, seeds and stems removed
2 to 3 cups boiling water
2 medium tomatoes, quartered
1 garlic clove
3/4 teaspoon salt, more to taste

Steps:

In a cast-iron pan set over high heat, toast peppers until their skin deepens in color and you can smell a toasty aroma, about 2 minutes. Remove peppers from pan and place in a large bowl. Pour enough boiling water over the peppers to cover, and let sit for 15 minutes.
In the meantime, wipe out the pan, reduce the heat to medium-high, and set the tomatoes in the pan, skin-side down. Cook until the tomato skins are dark and blistery, about 10 minutes, then mash the tomato flesh with a wooden spoon and continue cooking until completely tender and somewhat reduced, another 5 minutes or so. Remove from heat.
Use tongs to remove the peppers from the water and place in the jar of a blender, reserving the soaking liquid. Add tomatoes, garlic, salt and 1 cup of the reserved liquid. Blend until smooth, then strain through a fine sieve, using a spatula to help you push the salsa through. Taste and adjust salt as needed. Cover and refrigerate leftovers for up to 5 days.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 524 milligrams, Sugar 11 grams

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS

Tropical Fruit Salsa with Jalapeño and Bell Peppers image

Provided by Laura Van Dyke

Categories Condiment/Spread Fruit Herb Pepper Quick & Easy Papaya Pineapple Bell Pepper Summer Jalapeño Bon Appétit Washington

Yield Makes about 4 cups

Number Of Ingredients 10

Ingredients

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

Steps:

Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

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