ROASTED RED PEPPER AND OLIVE SALSA
Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 12
Steps:
- Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Serve cold or at room temperature.
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 BEEF TENDERLOIN WITH ROASTED PEPPER AND BLACK OLIVE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven as high as it goes, 500 degrees F.
- Liberally coat the meat with extra-virgin olive oil and grill seasoning. Place the meat on a roasting rack or in a roasting pan and place in oven. If you are cooking in a pan with no rack, add a splash of water to the pan. Roast the meat 10 minutes on high then reduce heat to 350 degrees F and cook 30 minutes more. Do not open oven during those first 10 minutes. Remove meat from oven and let rest 10 minutes before serving.
- Place roasted peppers in food processor and add garlic, parsley, olives, salt and pepper. Turn the processor on and stream in extra-virgin olive oil, about 3 tablespoons.
- Thinly slice meat against grain and serve with crusty bread and sauce.
Nutrition Facts : Calories 538, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 848 milligrams, Carbohydrate 48 grams, Fiber 6 grams, Protein 39 grams, Sugar 5 grams
ENDIVE LEAVES WITH ROASTED RED BELL PEPPER SALSA
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.
- Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve.
CAULIFLOWER STEAKS WITH ROASTED RED PEPPER & OLIVE SALSA
Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Starter, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks - use the middle part as it's larger, and save the rest for another time. Rub the paprika and ½ tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.
- Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.
Nutrition Facts : Calories 277 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
SHAKSHUKA BURRITO WITH ROASTED PEPPER SALSA AND TZATZIKI
This shakshuka breakfast burrito is topped with roasted red pepper salsa and an easy-to-make tzatziki-and all fits under the Mediterranean diet.
Provided by Natasha Feldman
Categories Breakfast
Time 1h30m
Yield 8 Burritos, 8 serving(s)
Number Of Ingredients 32
Steps:
- To make the roasted red pepper salsa: Place all the ingredients in a food processor and pulse until the mixture is well combined but still has a slightly coarse texture. Season to taste. Refrigerate in an airtight container until ready to serve.
- To make the quick tzatziki: Mix together all the ingredients and season to taste. Store in an airtight container and refrigerate until ready to serve. When ready to serve, put in a bowl, top with extra virgin olive oil, paprika and chopped mint and dill.
- To make the Shakshuka breakfast burrito: Preheat oven to 400 degrees F.
- Toss the cherry tomatoes, 1/4 cup extra virgin olive oil and 1/2 teaspoon kosher salt on a sheet tray. Roast the tomatoes in the oven for 20 minutes or until the tomatoes begin to blister and burst.
- Season the eggplant slices with salt and cover with a clean kitchen towel. Let sit at least 10 minutes to release the excess moisture from the eggplant and then chop into ¼-inch dice.
- In a large sauté pan over medium-high heat add 2 tablespoons oil. When the oil is hot, add in the onions and 1/2 teaspoon salt and cook for 5 minutes or until soft and lightly brown. Add the garlic, spices and 1 teaspoon salt and cook another 1-2 minutes or until the spices are toasted and very fragrant. Stir in the sweet potatoes and cook, about 5-7 minutes, or until lightly brown. Next add in the eggplant and cook another 5 minutes until the eggplant begins to soften. Add the remaining vegetables, cover with a lid and cook an additional 10 minutes, stirring as needed, or until the vegetables are tender and the eggplant has broken down. The eggplant will have the texture of refried beans. Remove from heat and stir in the baby spinach.
- In a nonstick skillet over medium heat add a splash of olive oil. Fry the eggs, in batches if needed, to your desired temperature. Set aside.
- On a clean work surface lay out 1 tortilla. Spread 1 tablespoon of quick tzatziki over the bottom third of the tortilla, leaving a ½-inch border. Spread 1 tablespoon of roasted tomato salsa over the yogurt sauce. Next evenly layer 1 cup of the cooked vegetables over the sauces and 4-5 roasted tomatoes, followed by 1/4 of a sliced avocado and a fried egg. Fold the bottom of the burrito up over the filling as much as possible. Fold the two sides into the center and then continue rolling the burrito until closed. Repeat building the remaining burritos.
- Heat a nonstick skillet over medium high heat and place the burritos seam side down on the hot pan to seal the burrito completely. Serve immediately with the extra quick tzatziki and roasted tomato salsa.
- Nutrition Info Per Serving (minus extra tzatziki and roasted tomato salsa).
- Calories: 525.
- Total Fat: 29 grams.
- Saturated Fat: 8 grams.
- Total Carbohydrate: 53 grams.
- Sugars: 11 grams.
- Protein: 18 grams.
- Sodium: 802 milligrams.
- Cholesterol: 188 milligrams.
- Fiber: 15 grams.
Nutrition Facts : Calories 267.1, Fat 18.7, SaturatedFat 3.6, Cholesterol 186, Sodium 690.7, Carbohydrate 18.1, Fiber 8.1, Sugar 5.8, Protein 10
ROASTED RED PEPPER AND JICAMA SALSA WITH ZESTY CHUNK GUACAMOLE
This appetizer is outstanding and great for parties! The mixes of flavors complement themselves and will excite even the most lukewarm palates. Everything can be made ahead of time and assembled in minutes. Serve with tortilla chips.
Provided by Anthony Whittington
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 1h15m
Yield 12
Number Of Ingredients 23
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place red bell pepper on a baking sheet.
- Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.
- Peel and discard blackened skin; finely chop pepper and set aside.
- Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.
- While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.
- Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.
- Pour reserved tomato juices into the skillet used to cook chicken.
- Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.
- Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.
- Season jicama slices with salt and pepper to taste.
- Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.
- Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.
- Spread tomato-sour cream mixture on a large platter.
- Pile guacamole atop sour cream.
- Spread red pepper salsa over guacamole.
- Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.
Nutrition Facts : Calories 259.7 calories, Carbohydrate 11.5 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 5.3 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 730.6 mg, Sugar 3 g
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.
ROASTED GARLIC, TOMATO AND OLIVE SALSA
Steps:
- Peel the garlic carefully to keep the cloves whole. Cut them in half lengthwise. In a bowl, toss together the olives, tomatoes and garlic. Mix in the olive oil, vinegar, salt and pepper. Add the basil leaves and toss. Serve over grilled chicken or tuna or toss with cooked pasta.
Nutrition Facts : @context http, Calories 65, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 206 milligrams, Sugar 1 gram
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ROASTED RED PEPPER SALSA RECIPE | MYRECIPES
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Servings 2
- Bake peppers on an aluminum foil-lined baking sheet at 500° for 12 minutes or until peppers look blistered, turning once.
- Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive oil; set aside.
- Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and chill salsa up to 2 days, if desired.
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