Sweet Chilli And Bell Pepper Salsa Recipes

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SWEET CHILI AND PEPPER SALSA



Sweet Chili and Pepper Salsa image

Thinly sliced focaccia tastes great with this dip. It is perfect for drinks and parties.

Provided by Jamie Oliver

Time 20m

Yield 6 servings

Number Of Ingredients 9

2 red peppers
1/2 red onion, finely chopped
4 medium/large red chilies, seeded and finely chopped
1/2 clove garlic, finely chopped
8 tablespoons olive oil
1 tablespoon red wine vinegar
1 handful parsley, finely chopped
1 handful basil, finely chopped
Salt and freshly ground black pepper

Steps:

  • Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavors develop. Check for seasoning before serving.;

SWEET CHILLI AND BELL PEPPER SALSA



Sweet Chilli and Bell Pepper Salsa image

Make and share this Sweet Chilli and Bell Pepper Salsa recipe from Food.com.

Provided by English_Rose

Categories     Sauces

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

2 red bell peppers, skinned, deseeded and finely chopped
1/2 red onion, finely chopped
4 red chilies, deseeded and finely chopped
1/2 garlic clove, finely chopped
8 tablespoons olive oil
1 tablespoon red wine vinegar
3 tablespoons fresh parsley, finely chopped
2 tablespoons fresh basil, finely chopped
salt and pepper

Steps:

  • Mix all the ingredients together.
  • Taste for seasoning.
  • Leave for 1 hour to allow the flavours to develop.

Nutrition Facts : Calories 186.6, Fat 18.3, SaturatedFat 2.5, Sodium 5.3, Carbohydrate 6.2, Fiber 1.5, Sugar 3.7, Protein 1.1

ROASTED TOMATO AND BELL PEPPER SALSA



Roasted Tomato and Bell Pepper Salsa image

Categories     Condiment/Spread     Garlic     Onion     Pepper     Tomato     Summer     Gourmet

Yield Makes 2 1/4 cups

Number Of Ingredients 8

4 plum tomatoes (1 1/4 lb)
1 red bell pepper, quartered lengthwise and stemmed
1 medium onion, sliced 1/2 inch thick
4 garlic cloves, left unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt

Steps:

  • Preheat broiler.
  • Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
  • Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.

ROASTED BELL PEPPER SALSA



Roasted Bell Pepper Salsa image

Sweet, tangy, and delicious roasted salsa. I love to eat this with chops or as a side to Mexican dishes.

Provided by TJ Lombard

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h30m

Yield 6

Number Of Ingredients 11

1 green bell pepper, seeded and halved
1 red bell pepper, seeded and halved
1 yellow bell pepper, seeded and halved
1 tablespoon canola oil, or as needed
2 Roma (plum) tomatoes, chopped
⅓ cup chopped green onions
¼ cup fresh chopped cilantro
1 jalapeno pepper, minced
2 cloves garlic, minced
1 lime, juiced
½ teaspoon salt

Steps:

  • Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
  • Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
  • Broil in the preheated oven until charred, 5 to 8 minutes.
  • Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
  • Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

Nutrition Facts : Calories 47.6 calories, Carbohydrate 6.3 g, Fat 2.6 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 198.8 mg, Sugar 2.7 g

BELL PEPPER SALSA



Bell Pepper Salsa image

Not having a recipe for salsa (and having peppers that needed to be used), this was my 'making it up as i go' attempt that turned out well. Using a blender makes this super quick and easy to throw together. With the habanero I used, the salsa came out with a bit of a bite! This of course can change depending on your peppers, but if you'd like it tamer, I'm sure a jalapeno could be used instead. The flavour of the garlic is pronounced, so adjust to suit your tastes. The tequila isn't needed, but I like what it adds to the salsa. Goes well with cornmeal pancakes.

Provided by yayitsnotacid

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

3 bell peppers, chopped and divided (can use red, orange and or yellow)
1/3 onion, chopped and divided
1 habanero pepper, stem removed
3 roma tomatoes (I used canned)
3 garlic cloves
2 tablespoons lime juice
1 tablespoon olive oil
1 fluid ounce tequila (optional)
1 pinch dried basil
1 pinch sea salt (or to taste)
1 dash fresh ground black pepper

Steps:

  • Set aside half the chopped onion and two thirds to three quarters of the chopped bell peppers.
  • Put remaining onion and pepper into your blender or food processor. Add all other ingredients and blend until smooth.
  • Mix your reserved onion and pepper into the puree.
  • Salsa!

Nutrition Facts : Calories 69.8, Fat 3.7, SaturatedFat 0.6, Sodium 152.2, Carbohydrate 9.3, Fiber 2.5, Sugar 4.5, Protein 1.6

SWEET PEPPER SALSA



Sweet Pepper Salsa image

This salsa is delicious dabbed on grilled meat or fish, tossed with warm pasta or combined with warm, grilled vegetables.

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time P4DT5m

Yield Four servings

Number Of Ingredients 9

1 large red bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 large yellow bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 large green bell pepper, roasted, seeded, deveined, peeled and coarsely chopped
1 medium jalapeno chili pepper, seeded, deveined and finely chopped
4 cloves garlic, roasted, peeled and finely chopped
1 cup basil leaves, rinsed
2 tablespoons olive oil
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

Steps:

  • Put all of the ingredients into a food processor or blender. Puree until smooth. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts : @context http, Calories 102, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 296 milligrams, Sugar 3 grams

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS



Tropical Fruit Salsa with Jalapeño and Bell Peppers image

Provided by Laura Van Dyke

Categories     Condiment/Spread     Fruit     Herb     Pepper     Quick & Easy     Papaya     Pineapple     Bell Pepper     Summer     Jalapeño     Bon Appétit     Washington

Yield Makes about 4 cups

Number Of Ingredients 10

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

Steps:

  • Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

SALSA CHILI



Salsa Chili image

You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 5 servings.

Number Of Ingredients 6

1 pound ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (15 ounces) pinto beans, rinsed and drained
1 can (5-1/2 ounces) tomato juice
Shredded cheddar cheese, chopped green peppers, sour cream and thinly sliced green onions, optional

Steps:

  • In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

RED PEPPER & TOMATO SALSA



Red pepper & tomato salsa image

This fresh and tasty salsa is perfect as a summery dip

Provided by Mary Cadogan

Categories     Canapes, Side dish, Snack

Time 10m

Yield Serves 8

Number Of Ingredients 6

100g cherry tomatoes , quartered
1 garlic clove , chopped
1 fat green chilli , deseeded and chopped
200g roasted red peppers from a jar
1 crustless slice bread , torn up
1 tbsp red wine vinegar

Steps:

  • Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

Nutrition Facts : Calories 31 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium

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