Roasted Fresh Pepper Salsa Recipes

CLASSIC ROASTED SALSA

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.

ROASTED PEPPER SALSA

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and brush foil-lined baking sheet with olive oil. Lay peppers on the foil, cut side down.
• 2. Put baking sheet in oven and roast peppers uncovered for 20-25 minutes. Remove from oven and let cool.
• 3. Peel skins off of peppers.
• 4. Place 1/2 cup cilantro in food processor, followed by ingredients and pulse until broken down, but not pureed.

ROASTED THREE PEPPER SALSA

Steps:

• Mix all of the ingredients in a medium bowl.

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.