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Roasted bell peppers salsa with an orange twist

post #1 of 7
Thread Starter 

Hey Folks,

 

This one is really easy to make and goes well either as a salsa or as a dip. I served it with nachos and it went really good.

 

 

 

Ingredients (for about 2 lb):

  • 6 red bell peppers
  • 1 chili pepper (or more, if you want it with an extra heat)
  • 6-7 garlic cloves
  • 6 tbsp freshly squeezed orange juice
  • 4 tbsp freshly squeezed lemon (or lime) juice
  • 4 tbsp EVOO
  • 1/2 tsp salt
  • 1 tsp finely ground black pepper
  • 1/2 tsp dried oregano

 

First, grill the bell peppers on direct high heat until blackened and blistered all around, about 15-16 minutes, turning occasionally. Then place in a bowl and cover with a plastic wrap for about half an hour. This will make it much easier to peel the peppers.

 

Once the peppers are cool enough to handle, peel and seed them, then place in a food processor bowl. Add the rest of the ingredients and pulse to coarsely puree it. 

 

Store in the airtight jar refrigerated. 

 

Enjoy!

 

 

Ed

post #2 of 7

Nice - I can imagine versions of this including grilled eggplant and/or onion.

post #3 of 7
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post
 

Nice - I can imagine versions of this including grilled eggplant and/or onion.

 

Thanks!

 

And you kind of guessed my next post :). Here's a preview:

 

 

From the same "series", as you can see... This is grilled eggplant and garlic dip.

 

Ed

post #4 of 7

I cannot explain why, about five years ago, some bug bit me and I embraced the middle eastern flavors, anything from Greece to Morocco. I am in an ongoing love affair with rosemary and garlic and sage.  I love being able to harvest it just a few steps away from my kitchen door.

 

We have a small Russian store in town and they stock a lot of roasted-vegetable mixes from Turkey or Georgia or Israel - some spicy, some salty (like adjika) some of them with a wonderful deep roasted-pepper flavor.

post #5 of 7
Thread Starter 

Well, I do have Russian origins, so I know exactly what you mean :icon_biggrin:.

 

My food is inspired by this crazy fusion between whatever I brought from Moldova, where I was born, and Middle East, where I have been living for the past 24 years :).

 

Ed

post #6 of 7

Then here's rye bread and salt and vodka for you!

post #7 of 7
Thread Starter 

Well, that's one thing I did not carry on while moving to Israel - I do not drink vodka :).

 

Whiskey, wines, cognac - that's my thing. Well, things, but who counts :)

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