Roasted Red Pepper And Jicama Salsa With Zesty Chunk Guacamole Recipes

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.

CHUNKY GUACAMOLE WITH SERRANO PEPPERS

Steps:

• In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
• Transfer to a serving bowl and serve.

ROASTED JICAMA

Steps:

• Toss all ingredients together.
• Spread in baking pan.
• Roast in 400 degree oven for 1 hour stirring every 15 minutes.

ROASTED RED PEPPER AND JICAMA SALSA WITH ZESTY CHUNK GUACAMOLE

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Place red bell pepper on a baking sheet.
• Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.
• Peel and discard blackened skin; finely chop pepper and set aside.
• Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.
• While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.
• Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.
• Pour reserved tomato juices into the skillet used to cook chicken.
• Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.
• Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.
• Season jicama slices with salt and pepper to taste.
• Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.
• Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.
• Spread tomato-sour cream mixture on a large platter.
• Pile guacamole atop sour cream.
• Spread red pepper salsa over guacamole.
• Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.

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.

AVOCADO JíCAMA SALSA WITH YUCA CHIPS

Steps:

• Stir together all ingredients and season with salt.

JíCAMA AND GRILLED RED PEPPER SLAW

Steps:

• Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
• Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.