Basic Pepper Salsa Food

SIX PEPPER SALSA

Steps:

• Combine everything in a LARGE pot and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Ladle hot salsa into hot jars leaving 1/4 inch headspace.
• Wipe jar rim with clean cloth and top with heated two-piece caps.
• Process for 15 minutes in a boiling-water canner.

BASIC PEPPER SALSA

Steps:

• In a cast-iron pan set over high heat, toast peppers until their skin deepens in color and you can smell a toasty aroma, about 2 minutes. Remove peppers from pan and place in a large bowl. Pour enough boiling water over the peppers to cover, and let sit for 15 minutes.
• In the meantime, wipe out the pan, reduce the heat to medium-high, and set the tomatoes in the pan, skin-side down. Cook until the tomato skins are dark and blistery, about 10 minutes, then mash the tomato flesh with a wooden spoon and continue cooking until completely tender and somewhat reduced, another 5 minutes or so. Remove from heat.
• Use tongs to remove the peppers from the water and place in the jar of a blender, reserving the soaking liquid. Add tomatoes, garlic, salt and 1 cup of the reserved liquid. Blend until smooth, then strain through a fine sieve, using a spatula to help you push the salsa through. Taste and adjust salt as needed. Cover and refrigerate leftovers for up to 5 days.

BELL PEPPER SALSA

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!

FRESH PEPPER SALSA

Steps:

• Finely mince all the fresh vegetables, and mix well in a bowl.
• Stir in lemon juice and olive oil.
• Slowly add the powdered ingredients while stirring.

SALSA STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees.
• Place prepared peppers in a casserole dish and drizzle lightly with olive oil. Bake in preheated oven for 20 minutes or until crisp tender.
• While peppers are roasting, crumble the ground turkey into large pan and cook over medium high heat until browned and cooked through. Add in onion and cook until tender.
• Stir in the taco seasoning, rice, beans, corn and salsa. Remove peppers from oven and allow to cool enough to handle. Scoop the turkey mixture into the cooked peppers. Any leftover filling can be scooped around the peppers. Return to oven and bake an additional 20 minutes. Top with grated cheese and return to oven just long enough for the cheese to melt.
• Serve with a nice tossed salad for a complete meal.
• Note: The peppers can be stuffed earlier in the day and refrigerated then the final cooking can be done later. They also freeze well. After filling, place in oven proof freezer container, wrap in foil and freeze. When ready to cook, defrost in refrigerator and place in a preheated oven and bake as directed.

HABANERO SALSA

Steps:

• Roast jalapenos over a grill or gas burner until completely blackened. Seal in a plastic bag or a bowl covered with plastic wrap, and allow to steam until skins are loosened. When cool, remove skin, stem, and seeds.
• Place jalapenos, onions, garlic, sugar, salt, and pepper into the bowl of a blender or food processor. Pulse to chop and blend, then pour into a large bowl, and mix with the can of green chiles, cilantro, and lime juice. Pulse the tomatoes in batches to desired size, and add to green chile mixture.
• Return one cup of chopped tomatoes to the blender along with the habanero, and puree well. Strain the puree to remove any large pieces of habanero, and add to the tomatoes. Mix well, cover, and chill in the refrigerator at least one hour to allow flavors to blend.

JALAPEñO SALSA

Steps:

• Add jalapeños, tomato and garlic to a pot over medium heat with about 2 cups of water. Boil for 10-15 minutes.
• Peel skin off of tomato. (It will peel easily after it has been boiled)
• Add the boiled jalapeños, tomato, garlic, onion and cilantro to a blender or food chopper. Add salt and pepper to taste.
• Pulse till salsa is chunky. Remove from blender and pour into a jar or a bowl.
• Add 2-4 tablespoons of water. Stir all together. Done. Enjoy!Great with tacos, empanadas, tostadas, meats, seafood, eggs, tortilla chips, plantain chips and so much more.Salsa will keep in refrigerator well for a few days.

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.

RED PEPPER & TOMATO SALSA

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.

SMOKY FOUR-PEPPER SALSA

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.

ROASTED PEPPER AND BASIL SALSA

Steps:

• Preheat broiler or prepare grill to high heat.
• Roast peppers under broiler or on grill, turning frequently until charred on all sides.
• Remove and place peppers in bowl, then cover them for 15 minutes or until cool enough to handle.
• Remove and discard charred skin, then core and seed peppers.
• Cut them into fine dice.
• In medium bowl, combine peppers, garlic, basil, vinegar and oil.
• Season with salt and pepper to taste.
• Cover and let stand 30 minutes at room temperature to allow flavors to blend.

PEPPER SALSA

Steps:

• Heat four tablespoons of the oil in a large skillet. Add the onion and saute until transluscent. Stir in the garlic, red pepper, yellow pepper and chili pepper and saute until the peppers are tender.
• Stir in the tomato and sun-dried tomatoes and cook until the sauce has thickened, about 10 minutes.
• Add the vinegar, scallions, coriander and remaining tablespoon of the oil. Season to taste with salt and pepper and serve.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.