ROASTED RED SALSA RECIPES

RED-RIBBON ROASTED SALSA RECIPE | ALLRECIPES

Red-Ribbon Roasted Salsa Recipe | Allrecipes image

This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).

Provided by feistykitty

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 8

Ingredients

10 dried chipotle peppers
12 roma (plum) tomatoes
¼ yellow onion, coarsely chopped
2 cloves garlic, or more to taste
2 tablespoons white vinegar
2 teaspoons salt
1 pinch ground black pepper, or to taste
1 lime, juiced, or more to taste

Steps:

Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
Refrigerate until flavors have blended, at least 2 hours to overnight.

Nutrition Facts : Calories 16.3 calories, CarbohydrateContent 3.7 g, FatContent 0.2 g, FiberContent 1 g, ProteinContent 0.7 g, SodiumContent 391.5 mg, SugarContent 1.9 g

ROASTED RED PEPPER SALSA RECIPE | MYRECIPES

Roasted Red Pepper Salsa Recipe | MyRecipes image

After one taste of this herby and robust Roasted Red Pepper Salsa it will stay in your go-to recipe vault forever.

Provided by MyRecipes

Yield 2 cups

Number Of Ingredients 9

Ingredients

4 red bell peppers
1 tablespoon olive oil
½ cup dried tomatoes*
3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
2 to 3 garlic cloves, minced
½ teaspoon salt
½ teaspoon fresh rosemary, finely chopped
¼ teaspoon ground red pepper

Steps:

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.
Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop.
Stir together bell pepper, tomato, basil, and remaining ingredients. Cover and chill salsa up to 2 days, if desired.
* 1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels.

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ROASTED SALSA RECIPE | ALLRECIPES

The charred tomatoes and peppers add a nice flavor to this salsa.
From allrecipes.com
Reviews 4.7
Total Time 1 hours 5 minutes
Category Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes
Calories 11.6 calories per serving

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.

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RED-RIBBON ROASTED SALSA RECIPE | ALLRECIPES

This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).
From allrecipes.com
Reviews 5
Total Time 3 hours 0 minutes
Category Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes
Calories 16.3 calories per serving

Refrigerate until flavors have blended, at least 2 hours to overnight.

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ROASTED RED PEPPER SALSA RECIPE | LAURA IN THE KITCHEN ...

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Total Time 25 minutes
Category Snacks
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Calories 27 calories per serving

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