SMOKY FOUR-PEPPER SALSA
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!
Provided by Julia C Brogli
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat.
- Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
- Peel tomatoes and drain excess liquid. Peel and seed peppers.
- Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g
HOMEMADE SMOKY SALSA
This no-salt-added salsa is delicious raw or can be used in any recipe requiring salsa or picante sauce. It will keep, covered, in the fridge up to one week.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 6.5 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 11.9 mg, Sugar 2.8 g
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.
SMOKY GRILLED CORN SALSA
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It's yummy with tortilla chips and as a topping for meat, poultry and fish. -Alicia DeWolfe, Gloucester, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SMOKY TOMATO PEPPER SALSA
This Brazilian salsa finished with sweet paprika makes a great accompaniment for grilled meat and fish
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 8
Steps:
- Put all the ingredients in a food processor and pulse until chopped, but not too fine. Pour into a serving bowl and add seasoning and a pinch of sugar.
Nutrition Facts : Calories 76 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PAMPERED CHEF'S SOUTHERN-STYLE SALSA
Seasoned black-eyed peas give this salsa a delicious sweet and smoky taste. I'm putting here for safe keeping. Cooking time is chilling time.
Provided by Luvs 2 Cook
Categories Low Protein
Time 2h15m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Chop bell and jalapeno peppers, slice green onions, snip cilantro. Put in bowl and add press gralic.
- Add remaining ingredients; mix gently.
- Refridgerate 1 to 2 hours to allow flavors to blend.
Nutrition Facts : Calories 88.5, Fat 5.8, SaturatedFat 0.9, Sodium 433.2, Carbohydrate 7.8, Fiber 1.5, Sugar 2.1, Protein 1.9
FOUR PEPPER SALSA
I made up this salsa recipe today - the first one that I've done on my own - kind of an experiment although my mom makes salsa. Anyhoo....this salsa uses four different kinds of peppers. Enjoy!
Provided by Tinkerbell_16
Categories Onions
Time 40m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Roast Anaheim chili pepper on medium to medium/high heat in a pan on the stove.
- Chop all peppers, tomatoes, cilantro, and onions.
- Mix all ingredients thoroughly together in bowl.
- Can be eaten with tortilla chips, tacos, burritos, etc. - any Mexican or Spanish food is good.
Nutrition Facts : Calories 37.8, Fat 0.5, SaturatedFat 0.1, Sodium 589.2, Carbohydrate 8.3, Fiber 2, Sugar 3.1, Protein 1.7
SMOKY TWO CHILE SALSA
Provided by Steven Raichlen
Categories Condiment/Spread Blender Low Fat Vegetarian Low Cal Hot Pepper Healthy Low Cholesterol Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
- Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
SMOKY CHIPOTLE PEPPER SALSA
Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread
Provided by Good Food team
Categories Condiment, Side dish, Snack
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
- Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.
Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
SWEET & SMOKY SALSA
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 4 pints.
Number Of Ingredients 12
Steps:
- Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts : Calories 49 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BASIC PEPPER SALSA
Spoon this pepper sauce over eggs, beans, pork chops or roast chicken. Or toss stewed, shredded chicken, pork, or beef with abundant salsa for a spicy, flavorful filling for tacos or enchiladas.
Provided by Samin Nosrat
Categories sauces and gravies, side dish
Time 30m
Yield About 1 3/4 cups
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 524 milligrams, Sugar 11 grams
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