Endive Leaves With Roasted Red Bell Pepper Salsa Recipes

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ROASTED BELL PEPPER SALSA



Roasted Bell Pepper Salsa image

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

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

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

ENDIVE LEAVES WITH ROASTED RED BELL PEPPER SALSA



Endive Leaves with Roasted Red Bell Pepper Salsa image

Categories     Olive     Pepper     Low Fat     Winter     Healthy     Endive     Bon Appétit

Yield Makes 24

Number Of Ingredients 8

2 large red bell peppers
1/2 cup minced fresh fennel bulb
2 tablespoons chopped brine-cured black olives (such as Kalamata)
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon red wine vinegar
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon minced garlic
24 Belgian endive leaves (from about 3 large heads), ends trimmed

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop peppers.
  • Mix fennel, olives, oil, vinegar, rosemary, garlic and peppers in medium bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Arrange endive leaves on platter. Spoon 1 tablespoon salsa onto each endive leaf and serve.

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