Roasted Pepper Avocado Salsa Recipes

ROASTED BELL PEPPER AND AVOCADO SALSA RECIPE:

Steps:

• In a large bowl, combine avocado, roasted red and yellow peppers, onion, cilantro, and garlic.
• In a small bowl, whisk together the lime juice, rice vinegar, olive oil, salt, and pepper. Pour over avocado mixture and stir gently to combine.
• Refrigerate, covered, until ready to use. Remove from refrigerate 1/2 hour before using to bring to room temperature.
• Serve with corn chips, tortillas, tacos, burritos, tostadas, Homemade Baked Tortilla Chips, etc.
• Serves many.

CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA

Steps:

• To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
• Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
• Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
• To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

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.

AVOCADO AND ROASTED TOMATILLO SALSA

Steps:

• Heat a heavy cast-iron skillet or griddle over medium-high heat. Place tomatillos in pan and toast until charred on 1 side, about 10 minutes for a medium or large tomatillo. The color in the middle should be fading from pale green to olive. Turn tomatillos over and continue to grill until charred on the other side, about 10 minutes, but not for so long that they burst. Transfer to a bowl and allow to cool.
• Place chile(s), garlic clove and onion slice in skillet and toast, turning often, until chile is lightly charred and garlic is charred in spots and softened. The onion should be lightly colored on both sides but not charred black (that will make it bitter). Remove from heat. Peel the garlic and transfer, with the onion and chiles, to a blender. Add tomatillos and any liquid that may have accumulated in the bowl.
• Add remaining ingredients to blender and blend until smooth. Taste, adjust seasoning, and serve.

CORN AND AVOCADO SALSA

Steps:

• Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to scrape kernels from the cobs.
• Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, and garlic. Add cumin, red pepper flakes, and cilantro. Mix in vinegar, olive oil, and lime juice. Season with salt and pepper.

ROASTED TOMATILLO-POBLANO-AVOCADO SALSA

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
• Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.

AVOCADO AND RED PEPPER SALSA

Steps:

• Half and stone the avocados.
• Scoop out and finely dice the flesh.
• Finely chop the red onion.
• Slice the top off the pepper and pull out the central core.
• Shake out any remaining seeds.
• Cut the pepper into thin strips and then dice up the thin strips.
• Halve the chilies, remove their seeds and finelt chop them.
• Mix the chilies, coriander, oil, lemon and salt and pepper to taste.
• Place the avocado, red onion and pepper in a bowl.
• Pour in the chili and coriander dressing and toss the mixture well.
• Serve immediately.

PEPPER AVOCADO SALSA

Steps:

• In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,

ROASTED TOMATO SALSA WITH A SMASHED AVOCADO AND CHIPS

Steps:

• Smashed Avocado:;
• Preheat grill over high heat.
• Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.
• Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.
• To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.
• Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
• Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.
• Serve chips in a large bowl tossed with salsa and avocado.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CHILLED RED & YELLOW PEPPER SOUP WITH AVOCADO SALSA

Steps:

• For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
• Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
• Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
• Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
• Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
• Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
• For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
• To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.

ROASTED PEPPER-AVOCADO SALSA

Steps:

• Preheat oven to broil.
• Arrange the habanero and Anaheim chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skin blackens and blisters, about 3 minutes for the habanero pepper. Remove habanero pepper. Turn the Anaheim peppers and continue broiling until all sides are done. When completed, place peppers in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel the skin off each one. Remove stems and seeds from the Anaheim peppers. Finely chop the peppers and place in a large bowl.
• Combine the avocados, tomatoes, onion, garlic, olive oil, and lime juice with the pepper mixture. Season with salt and black pepper. Chill 1 hour before serving.

AVOCADO AND ROASTED TOMATILLO SALSA

Steps:

• Preheat broiler.
• Remove husks and rinse tomatillos under warm water to remove stickiness. Halve onion half and arrange on rack of a broiler pan with tomatillos and garlic. Broil vegetables 1 to 2 inches from heat, turning them once, until softened and slightly charred, about 10 minutes.
• Peel garlic and put in a food processor with tomatillos, onion, cilantro, and salt. Wearing rubber gloves, discard seeds from jalapeño if desired and coarsely chop. Add jalapeño to tomatillo mixture and puree until mixture is almost smooth. Transfer tomatillo mixture to a bowl.
• Halve and pit avocado and scoop flesh into tomatillo mixture. With a fork mash avocado into mixture, leaving texture coarse.