Best Roasted Pepper Avocado Salsa Recipes

Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa image

Provided by Food Network

Time 3h

Number Of Ingredients 18

1 tablespoon extra-virgin oil
1 small onion, minced
3 cloves garlic, chopped
2 teaspoons ground cumin
1 cup Marsala
6 red bell peppers, roasted, peeled, seeded, and diced
2 1/2 cups rich chicken stock or vegetable stock, or more as needed
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 onion, minced
2 cloves garlic, minced
2 Anaheim chiles, roasted, peeled, seeded, and chopped
1 dried ancho chile, roasted and pulverized
2 avocados, cut into small dice
2 limes, juiced
Salt and freshly ground black pepper
1/2 cup creme fraiche or sour cream
Cilantro sprigs, for garnish

Steps:

To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.
Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)
Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.
To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

Roasted Pepper-Avocado Salsa image

Provided by ACORREA

Time 2h5m

Yield 8

Number Of Ingredients 10

1 habanero pepper, halved and seeded
3 Anaheim chile peppers
4 avocados - peeled, pitted and diced
4 large ripe tomatoes, diced
1 large onion, chopped
5 cloves garlic, minced
½ cup olive oil
1 lime, juiced
1 teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Preheat oven to broil.
Arrange the habanero and Anaheim chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skin blackens and blisters, about 3 minutes for the habanero pepper. Remove habanero pepper. Turn the Anaheim peppers and continue broiling until all sides are done. When completed, place peppers in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel the skin off each one. Remove stems and seeds from the Anaheim peppers. Finely chop the peppers and place in a large bowl.
Combine the avocados, tomatoes, onion, garlic, olive oil, and lime juice with the pepper mixture. Season with salt and black pepper. Chill 1 hour before serving.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 17 g, Fat 28.5 g, Fiber 8.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 254.7 mg, Sugar 4.9 g