SMOKY FOUR-PEPPER SALSA
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!
Provided by Julia C Brogli
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat.
- Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
- Peel tomatoes and drain excess liquid. Peel and seed peppers.
- Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g
HOMEMADE SMOKY SALSA
This no-salt-added salsa is delicious raw or can be used in any recipe requiring salsa or picante sauce. It will keep, covered, in the fridge up to one week.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 6.5 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 11.9 mg, Sugar 2.8 g
SMOKY GRILLED CORN SALSA
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It's yummy with tortilla chips and as a topping for meat, poultry and fish. -Alicia DeWolfe, Gloucester, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED PEPPER PEACH SALSA RECIPE
Roasted Pepper Peach Salsa Recipe Roasted Pepper Peach Salsa has a rich deep roasted vegetable flavor that will have your taste buds dancing. Enjoy it with chips or top your favorite grilled chicken with it.
Provided by Arlene Mobley - Flour On My Face
Categories Condiment
Time 1h30m
Number Of Ingredients 13
Steps:
- Prepare the canning jars and canning lids by washing in hot soapy water. .
- Prepare the tomatoes by washing, then coring the Roma tomatoes. Place a strainer over the top of a large bowl.
- Place a strainer over the top of a large bowl. Place the tomatoes into the strainer to allow as much of the liquid to drain away while preparing the remaining vegetables.
- Next, peel the onion and cut it into quarters. Cut the peppers into quarters, seed and remove the membrane. Peel the garlic.
- Preheat the oven to 450 degrees.
- On a large 16 inch aluminum baking sheet spread the prepared tomatoes, onions, peppers, and garlic out on the baking sheet in a single layer.
- Roast the vegetables in the preheated oven for 15 minutes. Remove the garlic from the baking sheet in the oven to keep it from burning. Place the roasted garlic on a cutting board to cool.
- Toss the remaining vegetables and return the baking sheet to the oven. Continue roasting the vegetables for another 15-20 minutes or until slightly charred on the edges. Do not overcook.
- Remove the roasted vegetables from the oven and cover with aluminum foil or place the roasted vegetables into a large bowl and cover. Allow to cool.
- While the vegetables are cooling peel, pit and chop the peaches into a bowl that has either lemon juice or Ball Fruit Fresh (mixed with water as instructed on the container) to prevent the peaches from browning. (Follow the Fruit Fresh directions)
- Once the vegetables in the bowl are cool enough to handle peel the skin from the tomatoes and peppers. Discard the skin.
- Chop the peeled and roasted tomatoes, peppers and onion. Mince the garlic.
- Place the roasted vegetables, garlic and peaches into a large 6-quart stainless steel pot.
- Add the vinegar, honey, pepper, salt, and ground cumin to the pot.
- Heat the pot on medium-high until the ingredients come to a full rolling boil. Once boiling lower the heat and simmer uncovered for 20 minutes.
- Fill your hot canning jars with the hot salsa leaving a 1/2 inch headspace.
- Wipe the jar rims and cover with a flat lid and a finger tight band. Repeat with remaining jars.
- Process filled jars in a hot water bath canner for 20 minutes.
- Makes 5 to 6 pints.
Nutrition Facts : ServingSize 0.25 cup, Calories 40 kcal, Sugar 6 g, Sodium 149 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 8 g, Fiber 1 g, Protein 1 g
SMOKY TOMATO PEPPER SALSA
This Brazilian salsa finished with sweet paprika makes a great accompaniment for grilled meat and fish
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 8
Steps:
- Put all the ingredients in a food processor and pulse until chopped, but not too fine. Pour into a serving bowl and add seasoning and a pinch of sugar.
Nutrition Facts : Calories 76 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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SMOKY TOMATO SALSA RECIPE | MYRECIPES
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- Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain grill temperature at 200° to 225°.
- Place the wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place tomatoes and pepper on grill rack over foil pan on unheated side. Close lid; cook 50 minutes. Remove tomatoes and pepper from grill; discard stem from pepper.
- Place tomatoes, pepper, lime juice, marjoram, and garlic in a food processor; process 1 minute or until smooth. Pour mixture into a medium bowl; stir in onion, cilantro, and salt. Cover and chill at least 45 minutes before serving.
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- Begin by charring the poblano pepper. Place the pepper over an open flame, either on the stove or over a grill, until it turns black on the outside. Turn it every couple of minutes so all sides get charred.
- Place charred pepper in a bowl and cover tightly with plastic wrap. Let sit for 5-10 minutes, then remove plastic and peel the skin off the pepper by rubbing. This should happen very easily since it has been steaming in the bowl. Then roughly chop the pepper, seeds included.
- In the base of a food processor or high powered blender add all the ingredients. Pulse until slightly chunky and well combined! Serve with chips and enjoy!
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- Use a damp paper towel to wipe the dried chiles clean before toasting. In a heavy, dry skilled (such as cast iron) toast the chiles in batches until pliable. Place them in a shallow bowl and pour the boiling water over them, then weigh them down with a plate. Let soak for 10 minutes.
- Meanwhile, place the onions, garlic, tomatoes and tomatillos on a rimmed baking sheet pan lined in aluminum foil. Broil, turning occasionally, until they are blistered all over and the peels begin to peel back from the Romas.
- Transfer the tomatillos to a blender or food processor. Pulse until smooth and add to a large stockpot. Add the onions to the blender. Squeeze the cooked garlic from the peels into the blender then pulse and add to the stockpot with the tomatillos. Cover the Roma tomatoes still on the baking sheet with foil and allow to cool. This will help release the skins as well.
- Add the soaked chiles and the chipotle chiles and 2 tablespoons or so of adobo sauce to the blender. Strain the guajillo pepper soaking liquid through a fine mesh sieve and add it to the blender and blend on high until smooth. Add to the stockpot.
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