Roasted Red Pepper And Olive Salsa Recipes

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ROASTED RED PEPPER AND OLIVE SALSA



Roasted Red Pepper and Olive Salsa image

Tangy olives balance sweet onions and peppers in this salsa. Its tartness is good on different sorts of white fish, such as tilapia.

Yield makes about 2 cups

Number Of Ingredients 12

1/2 cup red or white pearl onions, blanched and peeled
1 tablespoon unsalted butter
1 jarred roasted red pepper, finely chopped
1/2 cup pitted kalamata olives, thinly sliced
1/2 cup pitted green Cerignola olives, thinly sliced lengthwise
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chiles, crumbled
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Refrigerate in an airtight container up to 3 days. Serve cold or at room temperature.

ROASTED PEPPER SALSA



Roasted Pepper Salsa image

My son's girlfriend was allergic to tomatoes so she made a red pepper salsa and I thought it was so delicious and flavorful, I just had to have the recipe, however they broke up before I had the chance (a whole 'nother story) Anyways, I made this recipe for roasted pepper salsa and hoped for the best. It came out great!

Provided by Amy H.

Categories     Vegetable Appetizers

Time 10m

Number Of Ingredients 9

small amount of olive oil
1/2 c packed fresh cilantro
2 red bell peppers
2 yellow bell peppers
2 clove garlic
1 jalapeno, seeded and chopped
1/2 small small white onion, chopped
1-2 Tbsp fresh lemon juice (i use half a lemon squeezed or 1 tbsp. bottled if i don't have fresh lemons)
salt & pepper to taste

Steps:

  • 1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and brush foil-lined baking sheet with olive oil. Lay peppers on the foil, cut side down.
  • 2. Put baking sheet in oven and roast peppers uncovered for 20-25 minutes. Remove from oven and let cool.
  • 3. Peel skins off of peppers.
  • 4. Place 1/2 cup cilantro in food processor, followed by ingredients and pulse until broken down, but not pureed.

ROASTED RED PEPPER AND OLIVE SALSA



Roasted Red Pepper and Olive Salsa image

Tangy olives balance sweet onions and peppers in this salsa. Its tartness is a good alternative to a squeeze of lemon juice on different sorts of white fish, such as tilapia.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 12

1/2 cup red or white pearl onions, blanched and peeled
1 tablespoon unsalted butter
1 jarred roasted red pepper, finely chopped
1/2 cup pitted Kalamata olives, thinly sliced
1/2 cup pitted green Cerignola olives, thinly sliced lengthwise (see the Guide)
1 garlic clove, minced
2 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chiles, crumbled
1/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Put onions, butter, and 2 tablespoons water in a saucepan over medium-low heat. Cover; cook until onions cook through, about 6 minutes. Cool. Quarter onions. Combine with remaining ingredients in a bowl. Serve cold or at room temperature.

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