Six Pepper Salsa Recipes

TACO-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Cut off the top and remove the seeds from each pepper.
• Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
• While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
• NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
• Add diced onion - continuing to cook until softened, about 4-5 minutes.
• Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
• Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
• Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
• Return to the oven for 15 minutes until the cheese has melted.
• Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
• Enjoy!

ROASTED PEPPER BLENDER SALSA

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.

SIX PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions, then drain and set aside.
• Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add the mini sweet peppers, garlic, onion, red and orange bell peppers, poblano and jalapeno and season with a pinch of salt and pepper. Cook, stirring, until the onions and peppers begin to darken, about 3 minutes. Transfer the vegetables to a plate and set aside.
• Return the skillet to the heat and allow it to come back up to temperature. Turn off the heat and pour in the tequila. Turn the heat back on and let it cook for 1 minute while scraping the bottom of the skillet to loosen any browned bits. Add the broth, bring to a simmer and simmer until reduced slightly, 3 to 5 minutes.
• Reduce the heat to medium low and pour in the cream. Add the adobo sauce, stirring constantly. Cook until the sauce starts to thicken, another 4 to 5 minutes.
• When the sauce is thick, add the vegetables to the skillet, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Taste and add salt, pepper and/or adobo sauce if needed.
• Add the drained pasta to the sauce and toss to combine. Transfer to bowls and garnish with fresh cilantro and a few reserved mini pepper rings.

SIX PEPPER SALSA

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.

SALSA CRIOLLA

Steps:

• In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.