ROASTED PEPPER BLENDER SALSA
Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 2 cups
Number Of Ingredients 7
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.
ROASTED PEPPERS WITH BASIL
Roasting peppers yields a sweet, smoky flavor, and a silky texture. Mix in some fresh basil, and you have a titillating treat! It's absolutely delicious, plus it contains less than one gram of fat and zero cholesterol. -Tammy Landry, Saucier, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes., Peel off and discard charred pepper skin. Remove stems and seeds. Cut peppers into 1/4-in. strips; place in a bowl. Add basil and garlic; toss to coat. Drizzle with vinegar and sprinkle with salt; toss to coat. Cover and let stand for 30 minutes before serving.
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED FRESH PEPPER SALSA
This brightly colored salsa is highlighted by the peppers, radishes and red onions
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- Roast jalapenos, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapenos into half-inch pieces, Anaheims and bells into one-inch pieces. Transfer peppers and any reserved juices to small bowl.
- Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours.
SWEET CHILI AND PEPPER SALSA
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
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.;
ROASTED PEPPERS WITH BASIL
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve, stem and seed 2 red and 2 yellow bell peppers. Broil, cut-side down, until blackened, 5 minutes. Place in a bowl, cover and cool; peel and cut into pieces. Saute sliced garlic in olive oil; drizzle the oil over the peppers. Top with basil, lemon juice, salt and pepper.
Nutrition Facts : Calories 98 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 149 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
ROASTED RED PEPPERS WITH BALSAMIC AND BASIL
Provided by Robin Miller : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Lay roasted red pepper pieces on a serving plate. Sprinkle with remaining ingredients and serve.
ROASTED PINEAPPLE AND PEPPER SALSA
Provided by Guy Fieri
Categories appetizer
Time 1h12m
Yield about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Heat grill or grill pan to high.
- Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
- In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.
PEPPERS ROASTED WITH GARLIC, BASIL AND TOMATOES
This is a bright, beautiful, and very simple vegetarian dish. The secret of the sophisticated flavor is in the herb vinegar. I like to use white vinegar flavored with sprigs of tarragon.
Provided by amanda1432
Categories Side Dish Vegetables Tomatoes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.
- Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.
- Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.
Nutrition Facts : Calories 18.7 calories, Carbohydrate 4.1 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.8 g, Sodium 393.7 mg, Sugar 0.2 g
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
ROASTED SALSA
The charred tomatoes and peppers add a nice flavor to this salsa.
Provided by ChrisP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h5m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g
GOAT CHEESE, ROASTED PEPPER AND BASIL APPETIZERS
This tasty and unusual appetizer can double as a sandwich if you'd like---I used mine as bruschetta. Found at about.com. (I also think you could broil this for a few minutes for a hot sandwich).
Provided by spatchcock
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slice baguette into 1 inch slices.
- Spread a layer of goat cheese onto each slice.
- Top with a strip or two of roasted pepper and a few strips of fresh basil.
- If you prefer to serve this as an entree sandwich, just slice your baguette lengthwise, spread with goat cheese and top with roasted peppers and fresh basil.
Nutrition Facts : Calories 221, Fat 2.4, SaturatedFat 0.5, Sodium 461.5, Carbohydrate 42.5, Fiber 3, Sugar 1, Protein 7.2
ROASTED PEPPERS WITH GARLIC AND BASIL
These colorful peppers are great on sandwiches, in pasta dishes, or as part of an antipasto platter. The recipe can easily be doubled, and the peppers can be stored in an airtight container in the refrigerator for up to one week.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 6
Steps:
- Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
- Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
- Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.
ROASTED PEPPER AND BASIL SALSA
Make and share this Roasted Pepper and Basil Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 25m
Yield 1 cup
Number Of Ingredients 6
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.
Nutrition Facts : Calories 486.2, Fat 41.8, SaturatedFat 5.7, Sodium 18.3, Carbohydrate 24.2, Fiber 8, Sugar 15.1, Protein 4.7
ROASTED TOMATO AND BASIL SALSA
Make and share this Roasted tomato and basil salsa recipe from Food.com.
Provided by stephanie
Categories Sauces
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 325F degrees.
- Combine all ingredients in large ovenproof skillet.
- Bake until tomatoes and garlic are very soft, 1 hour.
- Cool 10 minutes.
- Coarsley chop tomatoes and garlic mixture.
- Transfer to a serving bowl.
- Serve with tostitos or foccacia.
ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR
Categories Citrus Herb Pepper Wheat/Gluten-Free Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.
ROASTED TOMATO AND BELL PEPPER SALSA
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.
FIRE-ROASTED PEPPER SALSA
If you like hot food, this may be for you! I found this recipe on the Care2 website @ http://www.care2.com/greenliving/fire-roasted-pepper-salsa.html In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate.
Provided by SassiFras
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the peppers (including the jalapeno) over direct heat. Turn them constantly with long-handled tongs, one after the next, for 3 minutes. Remove the peppers from the coals to a brown paper lunch bag to cool for 10 minutes.
- When the peppers are cooled, remove them from the bag. Rinse the peppers under cold running water and dry. Remove and discard the pepper stems, seeds, and any blackened skin that is peeling off. Dice peppers, combine with the remaining ingredients in a bowl, stir together, and eat as you see fit.
Nutrition Facts : Calories 24.1, Fat 0.2, Sodium 2.5, Carbohydrate 5.3, Fiber 1.2, Sugar 1.5, Protein 0.9
BASIL SALSA
Simple salsa without the dreaded weed, Cilantro. Raw onions are a migraine trigger for me so I "sweat" the onions to convert to a product I can enjoy (what makes you cry gives me a heck of a headache). I've also roasted the tomatoes with the peppers and garlic for a different flavor. The addition of ripe mango can make a very refreshing version of this recipe. I have also pureed the peels and added them in for the extra nutritional kick.
Provided by hipQuest
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients together in a bowl.
- Cover and chill several hours in the refrigerator.
- Serve.
Nutrition Facts : Calories 105.3, Fat 4.6, SaturatedFat 0.7, Sodium 15.1, Carbohydrate 16.1, Fiber 4.8, Sugar 6.6, Protein 3.4
PEPPER AND SALSA COD
After tasting a similar dish at the grocery store, my husband figured out how to make this awesome cod topped with salsa and peppers. -Robyn Gallagher, Yorktown, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.
Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 512mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
TOMATO-BASIL SALSA
Categories Condiment/Spread Sauce Herb Tomato No-Cook Basil Summer Bon Appétit
Yield Makes about 4 1/2 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients in large bowl. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.
ROASTED PEPPERS IN OIL (PEPERONI ARROSTITI SOTTO OLIO)
I learned how to make these from my Italian mother-in-law. She doesn't have any of her recipes written down. She just makes them like she always has for years. They can be used in other dishes as well (bruschetta, pureed with cream over pasta, etc). I usually just have them on the dinner table in a relish tray as a side dish to any meal.
Provided by Kim's Cooking Now
Categories Appetizers and Snacks Antipasto Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Reduce grill heat to medium.
- Grill whole peppers until charred on all sides, turning about every 5 minutes. Place charred peppers in a plastic food storage bag and tie shut. Allow peppers to cool in bag.
- Combine olive oil, garlic, basil, oregano, salt, and pepper in a 1-pint glass jar (or larger, depending on size of peppers).
- Remove cooled peppers from bag and scrape off charred skins. Cut peppers in half and remove seeds and stems. Slice peppers into long strips and place in oil mixture. Mix well, assuring peppers are covered in oil. Serve, storing leftover peppers in refrigerator for up to 5 days.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 4 g, Fat 28.2 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.9 g, Sodium 195.5 mg, Sugar 1.8 g
ROASTED-PEPPER SALAD
Categories Salad Appetizer Side Roast Vegetarian Quick & Easy Basil Bell Pepper Summer Vegan Capers Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss together all ingredients and let stand, covered, 1 hour for flavors to develop.
ROASTED RED PEPPER AIOLI
A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.
Provided by REBECCADK
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 8
Steps:
- Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.
Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g
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