Mini Pepper Salsa Food

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.

LAMB CHOPS WITH RED PEPPER & MINT SALSA

Steps:

• Season the chops all over with salt and pepper. Make a slit between the bone and meat in each chop, then push a sliver of garlic and small sprig of rosemary into each.
• For the salsa, put the peppers in a mini chopper or food processor with the garlic, chilli, mint and lemon. Blitz until finely chopped, but not puréed. Add the oil and blitz briefly to mix. Tip into a bowl and leave at room temperature until serving time.
• Grill or barbecue the chops for 5-7 mins each side until brown, then serve on a platter with the salsa (stir before serving).

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.

CHIPOTLE SALSA PETITE TENDER WITH STUFFED MINI-SWEET PEPPERS

Steps:

• Chipotle Salsa Petite Tender:.
• Preheat grill.
• Cut onion into 1-inch chunks.
• Cut meat into 1-inch cubes, about 32 pieces; wash hands.
• Combine salsa, Worcestershire sauce, and soy sauce. Reserve 1/4 cup marinade; place remaining marinade and steak in bag. Seal bag and knead to coat; let stand 15 minutes to marinade (or overnight).
• Thread onions and meat alternately on skewers. Place skewers on grill; grill 4-5 minutes, turning often, or until meat is 145°F (for medium rare). Baste skewers with reserved 1/4 cup marinade during last 2 minutes of grill time. Serve.
• Stuffed Mini-Sweet Peppers:.
• Preheat grill.
• Remove stem end of peppers; slice peppers in half lengthwise and remove seeds and white membrane.
• Cut bacon slices in half.
• Combine cream cheese and shredded cheese. Arrange peppers on work surface with cut side up; divide cheese mixture and fill each pepper half.
• Wrap one-half slice bacon around each pepper and secure ends with toothpicks.
• Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crispy. Remove toothpicks and serve.