Pomegranate And Roasted Pepper Salsa Recipes

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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

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.

PANFRIED PORK CHOPS WITH POMEGRANATE AND FENNEL SALSA



Panfried Pork Chops with Pomegranate and Fennel Salsa image

Categories     Pork     Sauté     Quick & Easy     Wheat/Gluten-Free     Back to School     Dinner     Pork Chop     Fennel     Fall     Winter     Pan-Fry     Pomegranate     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

1 lb fennel bulb (sometimes called anise), stalks cut off and discarded
3 tablespoons vegetable oil
1 cup pomegranate seeds (from 1 large pomegranate)
2 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 teaspoon seasoned rice vinegar
2 teaspoons honey
1/4 teaspoon salt
4 (1/2- to 3/4-inch-thick) pork chops

Steps:

  • Halve fennel bulb lengthwise and core it, then cut into 1/4-inch dice. Cook fennel in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until tender, about 15 minutes. Transfer fennel to a bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
  • Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté chops until deep golden and just cooked through, 4 to 5 minutes on each side. Transfer chops to plates and let stand, loosely covered, 5 minutes.
  • Serve chops topped with salsa.

ROASTED SALSA



Roasted Salsa image

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

olive oil cooking spray
7 roma tomatoes, halved and cored, or more to taste
2 Anaheim chile peppers, halved lengthwise and seeded
2 jalapeno peppers
1 poblano chile pepper, halved lengthwise and seeded
2 onions, quartered
2 garlic cloves, peeled
1 lime, juiced
2 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons cider vinegar, or more to taste
¾ teaspoon dried oregano, or more to taste
¾ teaspoon ground cumin, or more to taste
¾ teaspoon kosher salt, or more to taste
¾ teaspoon ground black pepper, or more to taste
½ teaspoon celery salt, or more to taste

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 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

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

POMEGRANATE ORANGE SALSA



Pomegranate Orange Salsa image

Pomegranates give this salsa a wonderful sweet-tart flavor. About 4 to 5 medium fruits will yield enough for this recipe. -Nancee Maynard, Box Elder, South Dakota

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 5

1 can (15 ounces) mandarin oranges
3-1/3 cups pomegranate seeds
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and finely chopped
Tortilla chips

Steps:

  • Drain oranges, reserving 2 tablespoons juice. Cut oranges in half; transfer to a large bowl. Add the pomegranate seeds, cilantro, jalapenos and reserved juice. Cover and refrigerate for 2 hours. Serve with tortilla chips.

Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

ROASTED FRESH PEPPER SALSA



Roasted Fresh Pepper Salsa image

This brightly colored salsa is highlighted by the peppers, radishes and red onions

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 cups

Number Of Ingredients 10

3 to 4 fresh jalapenos, different colors if possible
2 fresh Anaheim, Yellow Wax, or guero peppers
2 bell peppers; 1 red and 1 yellow or orange
1 clove garlic, peeled and minced
1 small red onion, cut into 1/4-inch dice to yield 1/2 cup
3 radishes, trimmed and cut into 1/4-inch dice
1/2 cup fresh cilantro leaves, roughly chopped, plus extra for garnish
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons freshly squeezed lemon juice

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.

DIANE'S ROASTED PEPPER SALSA



Diane's Roasted Pepper Salsa image

This tomato salsa is mild - double the jalepeno peppers for hot salsa. It's important to use commercial lemon and lime juice to assure the finished salsa is acidic enough to can safely. Fresh squeezed juice can vary in acidity.

Provided by dianegrapegrower

Categories     Onions

Time 1h45m

Yield 10 pints

Number Of Ingredients 11

10 cups tomatoes, peels and chopped
2 1/2 cups onions, chopped
3 cups bell peppers, chopped (red are prettiest()
3 cups cucumbers, peeled and chopped
3/4 cup lemon juice
3 tablespoons lime juice
3 poblano peppers, roasted, peeled, and chopped
5 jalapeno peppers, seeded and chopped
4 teaspoons garlic, crushed
2 tablespoons salt
1 habanero pepper, seeded and minced (optional)

Steps:

  • Combine all ingredients, and simmer until reaches desired consistency (about 30 minutes, depending on how juicy the tomatoes are).
  • Ladle into hot pint jars. Cap with two piece caps, and process in boiling water bath for 15 minutes.
  • Cool and store in cool, dark place.

Nutrition Facts : Calories 86.7, Fat 1, SaturatedFat 0.2, Sodium 1410.2, Carbohydrate 19.7, Fiber 5, Sugar 8.8, Protein 3.4

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