Best Roasted Red Pepper And Olive Salsa Recipes

Roasted Red Peppers: Salsa Criolla with Campfire image

Provided by Tyler Florence

Time 40m

Yield 6 servings

Number Of Ingredients 8

6 large red bell peppers
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 medium onion
6 vine-ripe tomatoes
4 garlic cloves
1 handful fresh flat-leaf parsley
3 tablespoons red wine vinegar

Steps:

Preheat an outdoor charcoal grill to medium-high. Rub the peppers with oil and season them with salt and pepper. Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and tear the peppers into strips; put them on a serving platter.
Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper. Pour in the vinegar and oil, mix well to incorporate the ingredients. Taste and adjust seasonings as needed. Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes.

Roasted Red Pepper and Olive Salsa image

Provided by Martha Stewart

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.