Bellpeppersalsa Recipes

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FRESH PEPPER SALSA

This is a tomato-less salsa made with fresh bell peppers and other fresh vegetables. It's great on any Mexican dish, or anything you might use salsa for. It's my own recipe.

Provided by Starrah

Categories     Sauces

Time 15m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 10



Fresh Pepper Salsa image

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.

1/2 large red bell pepper
1/3 large yellow bell pepper
1/4 onion
1/4 cucumber
1 large garlic clove
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon sea salt

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



Bell Pepper Salsa image

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

3 bell peppers, chopped and divided (can use red, orange and or yellow)
1/3 onion, chopped and divided
1 habanero pepper, stem removed
3 roma tomatoes (I used canned)
3 garlic cloves
2 tablespoons lime juice
1 tablespoon olive oil
1 fluid ounce tequila (optional)
1 pinch dried basil
1 pinch sea salt (or to taste)
1 dash fresh ground black pepper

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



Roasted Bell Pepper Salsa image

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

1 green bell pepper, seeded and halved
1 red bell pepper, seeded and halved
1 yellow bell pepper, seeded and halved
1 tablespoon canola oil, or as needed
2 Roma (plum) tomatoes, chopped
⅓ cup chopped green onions
¼ cup fresh chopped cilantro
1 jalapeno pepper, minced
2 cloves garlic, minced
1 lime, juiced
½ teaspoon salt

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



Roasted Pepper Blender Salsa image

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.

1/2 cup packed fresh cilantro (leaves and thin stems only)
One 12-ounce jar of roasted red peppers, drained
1 clove garlic
1 jalapeno, seeded and chopped
1/2 small red onion, chopped
Juice of 1 lime (about 2 tablespoons)
Kosher salt

TROPICAL FRUIT SALSA WITH JALAPEñO AND BELL PEPPERS

Provided by Laura Van Dyke

Categories     Condiment/Spread     Fruit     Herb     Pepper     Quick & Easy     Papaya     Pineapple     Bell Pepper     Summer     Jalapeño     Bon Appétit     Washington

Yield Makes about 4 cups

Number Of Ingredients 10



Tropical Fruit Salsa with Jalapeño and Bell Peppers image

Steps:

  • Combine all ingredients in large bowl. (Salsa can be prepared 1 day ahead. Cover and refrigerate.)

1 red bell pepper, seeded, diced
1 yellow bell pepper, seeded, diced
3/4 cups 1/2-inch pieces peeled papaya
3/4 cups 1/2-inch pieces peeled pineapple
1/2 medium-size red onion, diced
2 1/2 tablespoons fresh lime juice
2 tablespoons jalapeño jelly or 1 tablespoon sugar
2 tablespoons vegetable oil
1 medium jalapeño chili, seeded, minced
1 tablespoon minced fresh cilantro

SNAPPER WITH BELL PEPPER SALSA

While this salsa is a natural pair with firm fish such as snapper, it works equally well with chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 9



Snapper With Bell Pepper Salsa image

Steps:

  • To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice, parsley, and 1 teaspoon oil in a medium bowl; season with salt and pepper and set aside.
  • In a large nonstick skillet, heat the remaining tablespoon oil over medium-high. Place snapper, skin side down, in skillet; season with salt and pepper. Cook until skin is golden, 3 to 4 minutes. Turn over and cook until opaque throughout, 1 to 2 minutes more.
  • Divide salsa evenly among 4 serving plates; top with snapper, skin side down. Garnish with lime wedges.

2 medium red bell peppers, ribs and seeds removed, chopped
1 small ripe avocado, halved, pitted, peeled, and diced
1 jalapeno pepper (ribs and seeds removed for less heat, if desired), minced
1/2 small red onion, finely chopped (1/4 cup)
2 tablespoons fresh lime juice (from 1 lime), plus lime wedges for serving
1/4 cup fresh parsley leaves, chopped
1 tablespoon plus 1 teaspoon olive oil
Coarse salt and ground pepper
4 skin-on red snapper fillets (about 5 ounces each)

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