Roasted Bell Pepper Salsa Recipes

ROASTED BELL PEPPER SALSA

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.

ROASTED SALSA

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.

ROASTED FRESH PEPPER SALSA

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.

ROASTED THREE PEPPER SALSA

Steps:

• Mix all of the ingredients in a medium bowl.

ROASTED PEPPER BLENDER SALSA

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.

SWEET PEPPER SALSA

Steps:

• Put all of the ingredients into a food processor or blender. Puree until smooth. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 4 days.

DIANE'S ROASTED PEPPER SALSA

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.

ROASTED TOMATO AND BELL PEPPER SALSA

Steps:

• Preheat broiler.
• Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
• Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.

BELL PEPPER SALSA

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!

ENDIVE LEAVES WITH ROASTED RED BELL PEPPER SALSA

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.
• Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve.

ROASTED BELL PEPPERS

Steps:

• Using tongs or a long fork, hold 1 pepper directly in the flame of a gas stove, turning, until blackened and blistering. Transfer to a large bowl; repeat process with remaining peppers.
• Cover bowl with plastic wrap and let pepper stand 5 to 10 minutes. Uncover and remove skin from peppers by rubbing with a paper towel. Remove stems, ribs, and seeds before using.