Best 7 Roasted Red Pepper And Jicama Salsa With Zesty Chunk Guacamole Recipes

Roasted red pepper and jicama salsa with zesty chunk guacamole is a vibrant and flavorful dish that is perfect for any occasion. The combination of roasted red peppers, jicama, and guacamole creates a delicious and refreshing salsa that is packed with flavor. The roasted red peppers add a subtle sweetness to the salsa, while the jicama adds a nice crunch. The guacamole adds a creamy and rich texture, and the lime juice and cilantro give the salsa a bright and zesty flavor. This salsa is sure to please everyone at your next party or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PEPPER BLENDER SALSA

Roasted Pepper Blender Salsa image

Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 2 cups

Number Of Ingredients 7

Ingredients

1/2 cup packed fresh cilantro (leaves and thin stems only)
One 12-ounce jar of roasted red peppers, drained
1 clove garlic
1 jalapeno, seeded and chopped
1/2 small red onion, chopped
Juice of 1 lime (about 2 tablespoons)
Kosher salt

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.

CHUNKY GUACAMOLE WITH SERRANO PEPPERS

Chunky Guacamole With Serrano Peppers image

Provided by Food Network

Yield 8 cups

Number Of Ingredients 7

Ingredients

6 ripe avocados, cut into 1/2-inch dice
4 medium ripe tomatoes, cut into 1/2-inch dice
1 large white onion, finely chopped
1/2 bunch of fresh cilantro, leaves chopped
1 serrano pepper, finely minced
Juice from 4 small lemons (about8 tablespoons)
2 teaspoons kosher salt or to taste

Steps:

In a large bowl, place the avocados, tomatoes, onions, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.
Transfer to a serving bowl and serve.

ROASTED JICAMA

Roasted Jicama image

A great replacement for potatoes! Jicama has a slightly sweet flavor and only 20% of the calories and carbs.

Provided by vverkin925

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups jicama, cut into 1 inch cubes
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, pressed or minced finely
1 teaspoon rosemary
1 teaspoon parsley

Steps:

Toss all ingredients together.
Spread in baking pan.
Roast in 400 degree oven for 1 hour stirring every 15 minutes.

ROASTED RED PEPPER AND JICAMA SALSA WITH ZESTY CHUNK GUACAMOLE

Roasted Red Pepper and Jicama Salsa with Zesty Chunk Guacamole image

This appetizer is outstanding and great for parties! The mixes of flavors complement themselves and will excite even the most lukewarm palates. Everything can be made ahead of time and assembled in minutes. Serve with tortilla chips.

Provided by Anthony Whittington

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

Time 1h15m

Yield 12

Number Of Ingredients 23

Ingredients

1 large red bell pepper
1 pound chicken breast tenders
1 tablespoon dried cilantro
2 teaspoons paprika
½ teaspoon ground black pepper
½ teaspoon monosodium glutamate (MSG)
2 tablespoons extra-virgin olive oil
¼ cup extra virgin olive oil
1 large yellow onion, minced
2 cups matchstick-cut jicama
1 tablespoon salt
1 tablespoon white sugar
¾ teaspoon cayenne pepper
1 (10 ounce) can diced tomatoes with green chile peppers, drained and juices reserved.
8 ounces sour cream
¼ cup thinly sliced jicama
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
2 large avocados, peeled, pitted, and diced
2 tablespoons lemon juice
1 tablespoon dried cilantro
½ teaspoon cayenne pepper
⅛ teaspoon ground cumin

Steps:

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Place red bell pepper on a baking sheet.
Roast pepper in the preheated oven until skin is blackened, about 5 minutes per side. Allow pepper to cool.
Peel and discard blackened skin; finely chop pepper and set aside.
Season chicken tenders with 1 tablespoon cilantro, paprika, black pepper, and monosodium glutamate.
Heat 2 tablespoons olive oil in a skillet over medium heat. Arrange chicken tenders in the skillet, cover, and reduce heat to low. Cook until chicken is no longer pink in the center and is browned on both sides, about 20 minutes. Transfer chicken to a plate and set aside to cool; reserve skillet.
While the chicken is cooking, heat 1/4 cup olive oil in another skillet over medium-low heat. Cook and stir onion in the hot oil until very tender and dark brown, about 20 minutes.
Stir roasted bell pepper, 2 cups jicama, 1 tablespoon salt, sugar, and 3/4 teaspoon cayenne pepper into caramelized onion. Cook and stir until jicama begins to soften, about 5 minutes more; remove from heat.
Pour reserved tomato juices into the skillet used to cook chicken.
Heat tomato juice over medium-high heat until reduced by half, 5 to 7 minutes, scrape up any brown bits in the skillet.
Stir sour cream into reduced tomato juice until evenly mixed; remove from heat.
Season jicama slices with salt and pepper to taste.
Heat 1 tablespoon olive oil in a clean skillet. Pan-fry jicama slices in the hot oil until browned on both sides, 5 to 7 minutes.
Mix tomatoes with green chiles, avocados, lemon juice, 1 tablespoon cilantro, 1/2 teaspoon cayenne pepper, cumin, and salt in a bowl until mixture is a slightly creamy guacamole.
Spread tomato-sour cream mixture on a large platter.
Pile guacamole atop sour cream.
Spread red pepper salsa over guacamole.
Chop chicken breast tenders into chunks; scatter chicken chunks and jicama slices over salsa.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 11.5 g, Cholesterol 29.9 mg, Fat 20 g, Fiber 5.3 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 730.6 mg, Sugar 3 g

AVOCADO AND RED PEPPER SALSA

Avocado and Red Pepper Salsa image

Make and share this Avocado and Red Pepper Salsa recipe from Food.com.

Provided by MC DJ

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 ripe avocados
1 red onion
1 red pepper
4 green chilies
30 ml chopped fresh coriander
30 ml sunflower oil
1 lemon, juice of
salt and pepper

Steps:

Half and stone the avocados.
Scoop out and finely dice the flesh.
Finely chop the red onion.
Slice the top off the pepper and pull out the central core.
Shake out any remaining seeds.
Cut the pepper into thin strips and then dice up the thin strips.
Halve the chilies, remove their seeds and finelt chop them.
Mix the chilies, coriander, oil, lemon and salt and pepper to taste.
Place the avocado, red onion and pepper in a bowl.
Pour in the chili and coriander dressing and toss the mixture well.
Serve immediately.

Nutrition Facts : Calories 259.6, Fat 21.5, SaturatedFat 3, Sodium 12.8, Carbohydrate 18, Fiber 8.6, Sugar 5.7, Protein 3.6

AVOCADO JíCAMA SALSA WITH YUCA CHIPS

Avocado Jícama Salsa with Yuca Chips image

Time 30m

Yield Makes about 3 cups

Number Of Ingredients 8

Ingredients

2 firm-ripe California avocados, pitted, peeled, and cut into 1/4-inch dice
6 oz jicama, peeled and cut into 1/4-inch dice (1 1/2 cups)
1 small red onion, finely chopped
1/3 cup finely chopped fresh cilantro
2 fresh serrano chiles, minced (including seeds)
1/4 cup fresh lime juice
2 tablespoons olive oil
Accompaniment: yuca chips

Steps:

Stir together all ingredients and season with salt.

JíCAMA AND GRILLED RED PEPPER SLAW

Jícama and Grilled Red Pepper Slaw image

Categories Salad Citrus Onion Pepper Vegetable Side Vegetarian Summer Jícama Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 Servings

Number Of Ingredients 9

Ingredients

1 cup hickory smoke chips, soaked in water 30 minutes, drained
8 large green onions, trimmed
4 1/2 tablespoons corn oil
3 large red bell peppers
5 tablespoons fresh orange juice
1 1/2 tablespoons fresh lime juice
1 tablespoon honey
3/4 teaspoon ground cumin
1 jicama (about 18 ounces), peeled, cut into matchstick-size strips

Steps:

Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set packet atop coals about 5 minutes before grilling. Brush green onions with 1 1/2 tablespoons oil. Grill until lightly browned, turning often, about 4 minutes. Cut onions into 1/4-inch pieces. Place in large bowl. Grill peppers until lightly charred, turning often, about 10 minutes. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers; cut into 1/4-inch-wide strips. Add to onions.
Whisk orange juice, lime juice, honey, cumin and 3 tablespoons oil in small bowl. (Vegetables and dressing can be made 8 hours ahead. Cover separately and refrigerate.) Add jicama and dressing to grilled vegetables; toss to coat. Season with salt and pepper.

Tips:

For the Roasted Red Pepper and Jicama Salsa:
Choose ripe, firm red bell peppers for the best flavor.
Roast the red peppers until their skins are charred and blistered. This will make them easier to peel and will also enhance their flavor.
Use a food processor or blender to chop the roasted red peppers, jicama, onion, and cilantro. This will help to create a smooth and even salsa.
Season the salsa to taste with salt, pepper, lime juice, and cumin. You can also add a pinch of cayenne pepper for a bit of heat.
For the Zesty Chunk Guacamole:
Use ripe avocados for the best flavor and texture.
Mash the avocados with a fork or potato masher until they are smooth but still have some texture.
Add the chopped onion, cilantro, tomatoes, and jalapeno to the avocados.
Season the guacamole to taste with salt, pepper, lime juice, and chili powder.
Top the guacamole with crumbled cotija cheese and chopped cilantro before serving.

Conclusion:

This recipe for Roasted Red Pepper and Jicama Salsa with Zesty Chunk Guacamole is a delicious and refreshing appetizer or snack. The salsa is made with roasted red peppers, jicama, onion, and cilantro, and is seasoned with salt, pepper, lime juice, and cumin. The guacamole is made with ripe avocados, onion, cilantro, tomatoes, and jalapeno, and is seasoned with salt, pepper, lime juice, and chili powder. Both the salsa and the guacamole are easy to make and can be made ahead of time. This recipe is perfect for a party or potluck, or for a quick and easy snack.