ROASTED JALAPEñO SALSA RECIPE
Intensely flavored pan-roasted jalapeño salsa which packs some heat. The peppery flavor of the jalapeños is front and center and enhanced by onion, garlic, cilantro, and lime juice. It's easy to make and a great addition to your salsa repertoire.
Provided by Douglas Cullen
Categories Appetizer
Time 40m
Number Of Ingredients 7
Steps:
- Heat a dry pan to medium-hot and add the jalapeños, onion, and garlic.
- Cook until the peppers are completely blackened, about 20 minutes. Remove from the pan.
- Cut the stems off of the jalapeños and place them in your blender.
- Remove the garlic cloves from their husks and add to your blender.
- Add the onion and cilantro, 1/4 cup of water, lime juice, and 1 tsp. salt.
- Blend for 30 seconds.
- Heat 2 tbsp of cooking oil to medium-hot in the same pan that you roasted the jalapeños.
- Pour the blended salsa into the hot oil. This step is called "seasoning" the salsa.
- After 1 minute in the hot oil, reduce the heat to low and simmer for 15 minutes. This deepens and intensifies the flavor.
- After 15 minutes, take and adjust the salt if needed.
Nutrition Facts : ServingSize 1 /4 cup, Calories 43 kcal, Carbohydrate 3 g, Fat 3 g, Sodium 50 mg, Sugar 2 g
ROASTED JALAPENO AND ONION DRESSING
Steps:
- Heat grill to medium heat. Drizzle red onion, jalapeno and garlic cloves with olive oil. Wrap each garlic clove in aluminum foil large enough to prevent falling through the cracks.
- Place onion, jalapeno, and garlic onto the grill. Sear for 10 minutes, turning every 2 minutes, or until onion is soft and caramelized, jalapeno is nicely charred and garlic cloves are soft.
- Remove from grill and allow to cool. Skins from the jalapeno and garlic should easily peel off.
- Add onion, jalapeno, and garlic to blender or food processor, pulse several times until a paste forms.
- Add remaining ingredients and blend until smooth, but slightly thick.
- Use immediately or refrigerate for up to one week.
- If you've tried this recipe, come back and let us know how it was!
Nutrition Facts : Calories 99 kcal, Carbohydrate 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 2 mg, Sugar 2 g, ServingSize 1 serving
PICKLED JALAPENOS AND ONIONS
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
- In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
- Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.
ROASTED JALAPENO
Learn how to make roasted jalapeno perfectly, with oven, stove-top, grill, or air-fryer. It comes out excellent every time, plus it can be stored for months.
Provided by Sujatha Muralidhar
Categories condiment
Number Of Ingredients 2
Steps:
- Preset the oven to 400 degrees farenheit.
- Cut jalapeno peppers into halves.
- Arrange them in a tray without crowding.
- Drizzle vegetable oil evenly over the jalapenos.
- Bake it for 10 minutes or until the edges are charred.
- Remove it from the oven and cover it with aluminuum foil immediately.
- Rest it for 10 minutes.
- Now open the foil, and peel the skin of the pepper.
- Allow it to cool to the room temperature and transfer to an air tight container to use later.
Nutrition Facts : Calories 95 kcal, Carbohydrate 14 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Sodium 6 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
CARAMELIZED ONION AND JALAPENO QUESADILLAS
This is great for an appetizer or meal. You can add meat if you like, but I made a vegetarian option for meatless Monday! Top each quesadilla with sour cream, salsa, lettuce, and guacamole.
Provided by ALICIA26
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat; cook and stir onion until softened and lightly browned, about 10 minutes. Add jalapeno peppers to onion; cook and stir until onion is browned, about 10 minutes more. Transfer onion mixture to a plate.
- Heat about 1 tablespoon olive oil in the same skillet and add 1 tortilla. Top tortilla with 1/4 cup Mexican cheese blend, 1/2 of the onion mixture, and 1/4 cup Mexican cheese blend, respectively; top with 1 tortilla. Cook quesadilla until browned and cheese is melted, 1 to 2 minutes per side. Repeat with remaining oil, tortillas, cheese, and onion mixture.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 40.9 g, Cholesterol 40 mg, Fat 26 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 11.8 g, Sodium 725.8 mg, Sugar 3.2 g
ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS
If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.
Provided by curryfamily2012
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
- Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g
ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
JALAPENO-GARLIC-ONION CHEESEBURGERS
The three best foods in the world combined in a juicy grilled cheeseburger! These go great with Cowboy Mashed Potatoes!
Provided by Steve
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for high heat.
- Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties.
- Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 24.8 g, Cholesterol 104.5 mg, Fat 26.8 g, Fiber 1.3 g, Protein 31.6 g, SaturatedFat 11.7 g, Sodium 444.8 mg, Sugar 3.6 g
JALAPEñO CHEESEBURGERS WITH BACON AND GRILLED ONIONS
Categories Sandwich Beef Cheese Pepper Fourth of July Super Bowl Bacon Summer Tailgating Grill/Barbecue Jalapeño Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- For spicy ranch sauce:
- Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
- For burgers:
- Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
- For glaze:
- Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
- Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.
CHICKEN WITH ORANGE AND ONION
In this recipe, adapted from my mother, Annette Gertner, an orange, pith, skin and all, provides a bittersweet counterpoint for tangy onion to season and dress a whole, broken-down chicken that's browned on one side, then baked. Worcestershire sauce binds the flavors with a good amount of umami, while some bits of orange and onion paving the chicken skin caramelize in the oven and enrich the pan sauce.
Provided by Florence Fabricant
Categories poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Cut orange in half and juice it. You should have at least 2/3 cup of juice. Add Worcestershire sauce. Set aside. Cut orange peel, with pith, into 1-inch pieces. Place orange peel and onion in food processor and pulse to chop fairly fine, or chop both together by hand. Spread half this mixture in a baking dish large enough to hold the chicken snugly in a single layer (a 9-by-13-inch pan should suffice).
- Using a whisk or fork, mix ginger, 1/4 teaspoon salt and pepper (to taste) in a shallow bowl. Season the chicken with it, then dredge chicken pieces in flour to coat only the skin side. Heat butter in a large, heavy skillet on medium high. Brown chicken on skin side and transfer, skin side up, to the baking dish on the bed of orange and onion.
- Pour orange juice, Worcestershire sauce and wine into skillet. Cook on medium for 2 to 3 minutes, scraping up any residue in the skillet. Stir in reserved minced chopped orange peel and onion. Pour over and around chicken. Bake for about 45 minutes, basting a few times, until dark meat juices run clear when pierced with a knife. Serve directly from the baking dish or transfer to a platter and serve.
TEXAS ROASTED JALAPENO HOT SAUCE
Make and share this Texas Roasted Jalapeno Hot Sauce recipe from Food.com.
Provided by Fantasy Chef
Categories Tex Mex
Time 25m
Yield 3-4 Cups
Number Of Ingredients 5
Steps:
- Slice onion into 1/2 inch slices.
- Place peppers, onion slices and whole tomatoes on a foil lined baking sheet. Roast in a 300 degree oven for approximately 20 minutes or until items show browning or slight charring. Blend half of the peppers, 1 tomato and garlic cloves in a blender (low speed). Add remaining peppers, onion slices, tomato and salt. Use lowest blender speed to blend into a chunky salsa. Pour into bowl and serve with tortilla chips. Heat index will vary by strength of peppers. Very useful to spice up meat dishes or soups. Keeps well in fridge for 7-10 days.
Nutrition Facts : Calories 31, Fat 0.3, SaturatedFat 0.1, Sodium 392.8, Carbohydrate 6.8, Fiber 1.8, Sugar 3.6, Protein 1.3
ROAST BEEF WITH GLAZED ONIONS AND WORCESTERSHIRE GRAVY
A wonderful roast to enjoy with the whole family. Makes every occasion special. 30 minutes standing time before you carve the roast, please.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place rack in middle of oven.
- Preheat to 450F.
- In a roasting pan, combine well the onions, tomatoes, oil and 1/2 cup of water.
- Season to taste and roast for 10 minutes.
- Season beef; give onions and tomatoes a stir and place beef on top of the vegetables; roast 15 minutes longer.
- Reduce temperature to 350F and roast beef for 36 minutes longer (12 minutes more per pound), or until a meat thermometer registers 135F for medium-rare meat.
- Transfer to a cutting-board and let stand 30 minutes.
- Transfer ¾ of onion mixture to a bowl and reserve, keeping warm, covered.
- To the mixture remaining in the pan, add flour and cook over moderate heat, stirring, for 3 minutes.
- Whisk in broth, water, Worcestershire Sauce and any juices that may have accumulated on cutting board and simmer, whisking and scraping up browned bits, for 10 minutes.
- Transfer to a small pan and skim off fat.
- Just before serving, carve beef, arrange on platter with reserved onion mixture.
- Serve with gravy.
Nutrition Facts : Calories 458.4, Fat 23.8, SaturatedFat 8.3, Cholesterol 133.9, Sodium 305.4, Carbohydrate 12.6, Fiber 2, Sugar 5.8, Protein 46.8
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