Best 4 Fresh Pepper Salsa Recipes

ROASTED FRESH PEPPER SALSA

Steps:

• Roast jalapenos, Anaheim, and bell peppers over gas flame, or under broiler, until blackened all over, turning as needed. Transfer to large bowl, cover tightly with plastic, and let steam until cool enough to handle, about 15 minutes. Peel and seed peppers. Reserve liquid collected in bowl. Cut jalapenos into half-inch pieces, Anaheims and bells into one-inch pieces. Transfer peppers and any reserved juices to small bowl.
• Add remaining ingredients to peppers; combine. Garnish with reserved cilantro. Will keep, covered, in refrigerator, 4 to 6 hours.

FRESH PEPPER SALSA

Steps:

• Finely mince all the fresh vegetables, and mix well in a bowl.
• Stir in lemon juice and olive oil.
• Slowly add the powdered ingredients while stirring.

GHOST PEPPER FRESH SALSA

Steps:

• Small dice onion, jalapenos, and tomatoes. Put into a large bowl.
• Finely chop cilantro. Add to bowl.
• Juice 2 limes into separate bowl. Add to blender.
• Puree 2 naga jolokias in blender with lime juice. Add to bowl.
• Add all other ingredients to bowl. Mix well.
• Let rest for 30 minutes.

ONION AND BELL PEPPER STRATA WITH FRESH TOMATO SALSA

Steps:

• Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with cooking spray.
• In a large non-stick skillet cook onion and 1 tablespoon garlic in oil over moderate heat, stirring, until onion is pale golden. Stir in bell peppers and salt and black pepper to taste and cook, covered, over moderately low heat 5 minutes, or until peppers are just tender. Remove lid and cook vegetables, stirring, until any excess liquid is evaporated, 2 to 3 minutes.
• Spread half of bread squares evenly in baking dish and top with half of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and top with remaining bread and vegetables.
• In a bowl whisk together whole eggs, whites, milk, parsley, remaining 1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly over bread and vegetables. Chill strata, covered, at least 3 hours and up to 12.
• Preheat oven to 375° F. and let >strata stand at room temperature 20 minutes.
• Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of oven 45 to 55 minutes, or until puffed and golden brown around edges.
• Serve strata topped with fresh tomato salsa.