Dianes Roasted Pepper Salsa Recipes

ROASTED PINEAPPLE AND PEPPER SALSA

Provided by Guy Fieri

Categories appetizer

Time 1h12m

Yield about 2 1/2 cups

Number Of Ingredients 10

Roasted Pineapple and Pepper Salsa image

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.

Ingredients

1/2 pineapple, cored, peeled and cut into 1/4-inch slices
1 mango, deseeded and cut into 1/4-inch pieces
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon chopped cilantro leaves
Salt
1/2 jalapeno, seeded, minced
1/2 red onion, diced
1/2 Anaheim chile, roasted, seeded and diced
1/2 red bell pepper, roasted, seeded and diced

DIANE'S ROASTED PEPPER SALSA

This tomato salsa is mild - double the jalepeno peppers for hot salsa. It's important to use commercial lemon and lime juice to assure the finished salsa is acidic enough to can safely. Fresh squeezed juice can vary in acidity.

Provided by dianegrapegrower

Categories Onions

Time 1h45m

Yield 10 pints

Number Of Ingredients 11

Diane's Roasted Pepper Salsa image

Steps:

Combine all ingredients, and simmer until reaches desired consistency (about 30 minutes, depending on how juicy the tomatoes are).
Ladle into hot pint jars. Cap with two piece caps, and process in boiling water bath for 15 minutes.
Cool and store in cool, dark place.

Nutrition Facts : Calories 86.7, Fat 1, SaturatedFat 0.2, Sodium 1410.2, Carbohydrate 19.7, Fiber 5, Sugar 8.8, Protein 3.4

Ingredients

10 cups tomatoes, peels and chopped
2 1/2 cups onions, chopped
3 cups bell peppers, chopped (red are prettiest()
3 cups cucumbers, peeled and chopped
3/4 cup lemon juice
3 tablespoons lime juice
3 poblano peppers, roasted, peeled, and chopped
5 jalapeno peppers, seeded and chopped
4 teaspoons garlic, crushed
2 tablespoons salt
1 habanero pepper, seeded and minced (optional)

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.

Ingredients

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

QUICK-ROASTED SALSA

Provided by Ree Drummond : Food Network

Categories condiment

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

Quick-Roasted Salsa image

Steps:

Preheat the oven to 450 degrees F.
Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

Ingredients

8 Roma tomatoes, halved
4 cloves garlic
1 small white onion, quartered
1 jalapeno, stemmed, halved and partially seeded
1 poblano pepper, stemmed and halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 limes, zested and juiced
1/2 cup fresh cilantro, chopped

SIX PEPPER SALSA

I don't know if this salsa recipe is typical of Brazilian salsas, but I do know this recipe is special. It was my neighbor Nina from Brazil who taught me to make salsa and to can it. It was my first venture into canning. Now we bottle whatever is abundant almost every year, but we never miss canning this salsa. There was a period of several years when we suffered without this amazing recipe. All I can figure is that the carefully copied ingredients must have been thrown out with the remains of the chopped vegetables one fall, because the next year the recipe card was gone. Oh the mental anguish of not knowing if we could ever duplicate our beloved salsa! Oh, the hunger! I began searching for a recipe with the unique combination of six different hot peppers that our recipe had. No luck. I even located our long-lost friend Nina and gave her a call. Sadly, she didn't recall the recipe or me. No matter. I will always be grateful for her friendship and her salsa. I began trying to recreate our salsa by altering other salsa recipes. Thanks to Recipe #9272 as my starting point, I finally hit upon the right combination of peppers and spices. U-pick farm fresh or garden ripe tomatoes are the only way we've ever made this recipe. One batch usually lasts till the tomatoes are ripe again -- about a year -- plus a couple of pints to share. Preparation time is how long it takes us to chop all the veggies. We are probably too meticulous. We do the tomatoes and onion in 1/4-inch dice so they are easy to pick up with a chip and small enough that we don't bother to peel them. We chop the hot peppers even smaller. Cooking time is cooking plus processing time.

Provided by ctrmom

Categories Sauces

Time 1h55m

Yield 6-12 quarts or pints, 192 serving(s)

Number Of Ingredients 15

Six Pepper Salsa image

Steps:

Combine everything in a LARGE pot and bring to a boil.
Reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot jars leaving 1/4 inch headspace.
Wipe jar rim with clean cloth and top with heated two-piece caps.
Process for 15 minutes in a boiling-water canner.

Ingredients

36 cups tomatoes, chopped
4 cups onions, chopped
3 poblano peppers, chopped
3 serrano peppers, chopped
3 jalapeno peppers, chopped
3 banana peppers, chopped
3 anaheim chilies, chopped
3 fingerhot chili peppers, chopped
24 garlic cloves, minced (about 2 heads)
8 teaspoons cumin
8 teaspoons pepper
1/2 cup canning salt
2/3 cup sugar
1 1/3 cups apple cider vinegar
2 cups cilantro, chopped

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.

Ingredients

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

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

Roasted Fresh Pepper Salsa image

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.

Ingredients

3 to 4 fresh jalapenos, different colors if possible
2 fresh Anaheim, Yellow Wax, or guero peppers
2 bell peppers; 1 red and 1 yellow or orange
1 clove garlic, peeled and minced
1 small red onion, cut into 1/4-inch dice to yield 1/2 cup
3 radishes, trimmed and cut into 1/4-inch dice
1/2 cup fresh cilantro leaves, roughly chopped, plus extra for garnish
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons freshly squeezed lemon juice

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

Ingredients

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 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

Roasted Salsa image

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

Ingredients

olive oil cooking spray
7 roma tomatoes, halved and cored, or more to taste
2 Anaheim chile peppers, halved lengthwise and seeded
2 jalapeno peppers
1 poblano chile pepper, halved lengthwise and seeded
2 onions, quartered
2 garlic cloves, peeled
1 lime, juiced
2 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons cider vinegar, or more to taste
¾ teaspoon dried oregano, or more to taste
¾ teaspoon ground cumin, or more to taste
¾ teaspoon kosher salt, or more to taste
¾ teaspoon ground black pepper, or more to taste
½ teaspoon celery salt, or more to taste

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