ROASTED BELL PEPPER AND AVOCADO SALSA RECIPE:
Steps:
- In a large bowl, combine avocado, roasted red and yellow peppers, onion, cilantro, and garlic.
- In a small bowl, whisk together the lime juice, rice vinegar, olive oil, salt, and pepper. Pour over avocado mixture and stir gently to combine.
- Refrigerate, covered, until ready to use. Remove from refrigerate 1/2 hour before using to bring to room temperature.
- Serve with corn chips, tortillas, tacos, burritos, tostadas, Homemade Baked Tortilla Chips, etc.
- Serves many.
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.
AVOCADO SALSA
Steps:
- Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.
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.
PINEAPPLE AND AVOCADO SALSA
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, make the dressing by mixing 2 tablespoons of pineapple juice with the lime juice, honey, oil and jalapeno. Season with salt and pepper, to taste. Add the pineapple and onion. Gently fold in the avocado and cilantro. Let the flavors blend for at least 15 minutes before serving.
AVOCADO SALSA
Make and share this Avocado Salsa recipe from Food.com.
Provided by spatchcock
Categories Sauces
Time 4h5m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Halve, pit, and peel avocados.
- Chop avocados fine and in a bowl stir together with remaining ingredients.
- Season to taste with salt and pepper.
- Best served at room temperature.
- May be made up to 4 hours early, covered with plastic wrap and refrigerated.
AVOCADO AND BLACK EYED PEA SALSA
Steps:
- Lightly mix together avocados, green onion, cilantro, tomatoes, corn, and black-eyed peas in a salad bowl until well combined.
- Whisk together red wine vinegar, olive oil, cumin, and minced garlic in a bowl, and pour over the salad. Season to taste with salt and pepper, and lightly toss the salad again. Chill for 1 hour before serving, to blend the flavors.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 14.5 g, Fat 9.9 g, Fiber 4.1 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 184 mg, Sugar 1.8 g
ROASTED TOMATILLO-POBLANO-AVOCADO SALSA
One of my favorite new cookbooks of this season is "A Mouthful of Stars" (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, "Trail of Crumbs." Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I'm a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 3 grams
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
AVOCADO AND RED PEPPER SALSA
Make and share this Avocado and Red Pepper Salsa recipe from Food.com.
Provided by MC DJ
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Half and stone the avocados.
- Scoop out and finely dice the flesh.
- Finely chop the red onion.
- Slice the top off the pepper and pull out the central core.
- Shake out any remaining seeds.
- Cut the pepper into thin strips and then dice up the thin strips.
- Halve the chilies, remove their seeds and finelt chop them.
- Mix the chilies, coriander, oil, lemon and salt and pepper to taste.
- Place the avocado, red onion and pepper in a bowl.
- Pour in the chili and coriander dressing and toss the mixture well.
- Serve immediately.
Nutrition Facts : Calories 259.6, Fat 21.5, SaturatedFat 3, Sodium 12.8, Carbohydrate 18, Fiber 8.6, Sugar 5.7, Protein 3.6
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.
ROASTED TOMATO SALSA WITH A SMASHED AVOCADO AND CHIPS
Provided by Food Network
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Smashed Avocado:;
- Preheat grill over high heat.
- Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.
- Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.
- To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.
- Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
- Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.
- Serve chips in a large bowl tossed with salsa and avocado.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
ROASTED PEPPER AND AVOCADO SALAD
Make and share this Roasted Pepper and Avocado Salad recipe from Food.com.
Provided by gojenni714
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place bell peppers on a baking sheet. Broil, 4 to 5 inches from heat, 5 minutes on each side or until entire surface of each bell pepper is blistered and blackened slightly.
- Place pepper in a paper bag. Close bag and let cool 15 to 20 minutes.
- Once the peppers are cooled, cut the cores and remove. Cut peppers in half lengthwise in half.
- Peel off skin with paring knife and rinse until cold water to remove the seeds.
- Slice bell peppers into 1/2 inch strips and place in a shallow dish.
- Cut the avocados into 1/4 inch strips and add to the bell peppers.
- Sprinkle with shallots.
- In a small bowl, whisk together olive oil, garlic, lemon zest and juice. Pour over bell pepper mixture.
- Cover and refrigerate at least 1 hour before serving. Season to taste with salt and pepper.
Nutrition Facts : Calories 236, Fat 19.2, SaturatedFat 2.7, Sodium 10.6, Carbohydrate 16.3, Fiber 6.7, Sugar 3.8, Protein 3
ROASTED PEPPER-AVOCADO SALSA
This refreshing salsa is a must at all our family cookouts. It's great with tortilla chips, served over meats, or on salads.
Provided by ACORREA
Categories Appetizers and Snacks
Time 2h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to broil.
- Arrange the habanero and Anaheim chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skin blackens and blisters, about 3 minutes for the habanero pepper. Remove habanero pepper. Turn the Anaheim peppers and continue broiling until all sides are done. When completed, place peppers in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel the skin off each one. Remove stems and seeds from the Anaheim peppers. Finely chop the peppers and place in a large bowl.
- Combine the avocados, tomatoes, onion, garlic, olive oil, and lime juice with the pepper mixture. Season with salt and black pepper. Chill 1 hour before serving.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 17 g, Fat 28.5 g, Fiber 8.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 254.7 mg, Sugar 4.9 g
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.
ROASTED RED PEPPER SALSA
Make and share this Roasted Red Pepper Salsa recipe from Food.com.
Provided by dicentra
Categories < 15 Mins
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a bowl, combine all ingredients. Serve immediately or cover and let stand at room temperature for up to 4 hours.
Nutrition Facts : Calories 43.7, Fat 0.5, SaturatedFat 0.1, Sodium 1223.1, Carbohydrate 9.2, Fiber 2.5, Sugar 3.3, Protein 1.7
CHILLED RED & YELLOW PEPPER SOUP WITH AVOCADO SALSA
Make and share this Chilled Red & Yellow Pepper Soup With Avocado Salsa recipe from Food.com.
Provided by Juliawiggins
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For the soup: In a medium nonstick skillet, heat oil over medium heat; add onion and salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
- Add broth, bring to a boil, and simmer for 3 minutes; transfer to a medium bowl to cool.
- Place half of the cooled broth mixture in a blender (make sure to get an equal amount of liquid and onions); add yellow peppers and 1⁄2 cup of the yogurt; purée until smooth.
- Transfer yellow pepper purée to a covered container and refrigerate until chilled, about 30 minutes.
- Rinse blender and transfer remaining broth mixture to it. Add red peppers and remaining 1⁄2 cup yogurt; purée until smooth.
- Transfer red pepper purée to another covered container and refrigerate until chilled, about 30 minutes.
- For the salsa: While soups are chilling, in a small bowl combine avocado, cilantro, and lime juice.
- To serve the soup, simultaneously ladle a generous 1⁄2 cup of the yellow pepper soup and a generous 1⁄2 cup of the red pepper soup into each of 4 shallow bowls, allowing soups to meet in center. Garnish each with salsa and serve.
Nutrition Facts : Calories 164.5, Fat 8.6, SaturatedFat 1.8, Cholesterol 3.7, Sodium 229.4, Carbohydrate 17.2, Fiber 3, Sugar 6.2, Protein 7.4
AVOCADO AND CORN SALSA
This is a super easy and very fresh summer salsa using avocado, corn, red pepper, shallots, cilantro, and lime juice.
Provided by Irish916
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 23.9 g, Fat 15.3 g, Fiber 8.3 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 176.9 mg, Sugar 3.4 g
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