Yellow Pepper Salsa Food

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.

ROASTED FRESH PEPPER SALSA

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 BELL PEPPER SALSA

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.

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!

MANGO AND ROASTED YELLOW PEPPER SALSA

Steps:

• Cut ends off orange, and remove peel, pith, and outer membranes, following the curve of the fruit with a paring knife. Cut sections away from membranes, and reserve. Squeeze juice from membranes over sections in a bowl before discarding.
• Place the yellow pepper over the flame of a gas burner, and roast until lightly charred on all sides. Transfer to a bowl, and cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off the charred skin. Remove the seeds and stem, and chop into 1/4-inch dice.
• Combine the mango, diced pepper, red onion, and cumin in a medium bowl. Drain orange juice into mango mixture. Chop orange sections; add to mango mixture. Season with salt and pepper; serve.

ROASTED THREE PEPPER SALSA

Steps:

• Mix all of the ingredients in a medium bowl.

YELLOW TOMATO SALSA

Steps:

• Pulse the tomatoes in a food processor until well chopped. DO NOT PUREE.
• Transfer the tomatoes and their juices to a mixing bowl and stir in shallot, garlic, cilantro, vinegar, chilies, lime juice, and salt. Mix well. Taste. If needed, add maple syrup to balance the flavor and sweeten slightly.
• Cover and refrigerate for at least 2 hours or until very cold. This may be refrigerated for up to 8 hours before serving. Seasonings may need to be adjusted to taste.

PEPPER AVOCADO SALSA

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.,

SWEET PEPPER SALSA

Steps:

• Put all of the ingredients into a food processor or blender. Puree until smooth. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 4 days.

PEPPER SALSA

Steps:

• Heat four tablespoons of the oil in a large skillet. Add the onion and saute until transluscent. Stir in the garlic, red pepper, yellow pepper and chili pepper and saute until the peppers are tender.
• Stir in the tomato and sun-dried tomatoes and cook until the sauce has thickened, about 10 minutes.
• Add the vinegar, scallions, coriander and remaining tablespoon of the oil. Season to taste with salt and pepper and serve.

BASIC PEPPER SALSA

Steps:

• In a cast-iron pan set over high heat, toast peppers until their skin deepens in color and you can smell a toasty aroma, about 2 minutes. Remove peppers from pan and place in a large bowl. Pour enough boiling water over the peppers to cover, and let sit for 15 minutes.
• In the meantime, wipe out the pan, reduce the heat to medium-high, and set the tomatoes in the pan, skin-side down. Cook until the tomato skins are dark and blistery, about 10 minutes, then mash the tomato flesh with a wooden spoon and continue cooking until completely tender and somewhat reduced, another 5 minutes or so. Remove from heat.
• Use tongs to remove the peppers from the water and place in the jar of a blender, reserving the soaking liquid. Add tomatoes, garlic, salt and 1 cup of the reserved liquid. Blend until smooth, then strain through a fine sieve, using a spatula to help you push the salsa through. Taste and adjust salt as needed. Cover and refrigerate leftovers for up to 5 days.

YELLOW PEPPER SALSA

Steps:

• Combine all ingredients in a bowl, mix well, and serve.