Roasted Bell Pepper And Avocado Salsa Food
CHILLED ROASTED RED PEPPER SOUP WITH AVOCADO-CHILE SALSA
Provided by Food Network
Time 3h
Number Of Ingredients 18
Steps:
- To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
- Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
- Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
- To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.
AVOCADO SALAD WITH BELL PEPPER AND TOMATOES
Categories Tomato Side Low Carb Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Lunch Avocado Bell Pepper Healthy Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 1
Number Of Ingredients 10
Steps:
- 1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.
- 2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.
- 3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.
ROASTED BELL PEPPER SALSA
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
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
PEPPER AVOCADO SALSA
Much of our summer menu is done on the grill, and peppers and avocados are favorites in my family. That led me to create this recipe to help spice up our barbecued entrees. I have also served it as an appetizer or thin wedges of bread and as a topping for easy country-style dishes like chicken and rice pilaf. With our 14-year-old daughter, we live on 4 wooded acres on Mt. Pisqua. -Theresa Mullens, Gill, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 3-1/2 cups.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 12 ingredients. Cover and refrigerate. Just before serving, peel and chop the avocado; stir into the salsa.,
Nutrition Facts : Calories 49 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
BELL PEPPER SALSA
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
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
AVOCADO CORN SALSA
People cannot get enough of this appetizer! Takes some time putting together but it's worth the work!! Serve with tortilla chips.
Provided by BARBARA VINSON
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 8h30m
Yield 32
Number Of Ingredients 12
Steps:
- In a large bowl, mix corn, olives, red bell pepper and onion.
- In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.
- Stir avocados into the mixture before serving.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 6.1 g, Fat 6.5 g, Fiber 2.3 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 73.3 mg, Sugar 0.9 g
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