Roasted TriColored Pepper Salsa | Best Appetizers from 2018

Roasted tricolored pepper salsa: Bell peppers in three colors that are roasted in the oven, peeled and chopped, and tossed with red onion, basil, cilantro, white wine vinegar, olive oil and a bit of sugar and pepper.

This roasted tricolored pepper salsa, served with toasty crostini, is a wonderful and light cocktail party appetizer.

Because it's so juicy, this roasted tricolored pepper salsa is also excellent over grilled salmon, halibut, or other firm fish. You can also use it as a sauce for pork tenderloin or pork chops. This salsa is adaptable and versatile.

What is the best way to roast and peel bell peppers?

I'm not sure if this is the best way, but the following method is the one that works for me:

1. Split the bell pepper in half lengthwise, and remove the stem, ribs, and seeds. 
2. Place the peppers, skin side up on a foil lined baking sheet, flattening them with your hand. 
3. Place the sheet pan on the middle rack of your oven and turn on the broiler. Broil until the skins have blackened. 
4. Remove the peppers from oven and place them in a ziplock plastic bag. Let them rest for 15 minutes in the sealed bag, and then peel with your hands. Don't worry if you don't get every bit of skin. 

I love the combination of the sweetness from the peppers, the acid from the vinegar, and the crunch of the red onions. I was also pretty happy with the pairing of the basil with the cilantro. 

With the New Year holiday coming, it's always nice to add a few new appetizers to your recipe box. While I like to go with a few "tried and true" recipes when I'm throwing a get together, I also love to try new ones to change things up a bit. 

Experimenting on your guests with new appetizer recipes is easier than with a new main course. The stakes are much lower, and you usually have a back up, even if it's just cheese and crackers. 

Here are a few more last minute appetizers from my favorite food bloggers for New Year's Eve, New Year's Day, or any time you need a tasty bite to go with cocktails or to snack on while watching a bowl game:

• Baked Artichoke Squares by Family Around the Table
• Cheese Steak Egg Rolls by The Freshman Cook
• Devil’s on Horseback by Palatable Pastime
• Hot Reuben & Sprouts Dip by A Kitchen Hoor’s Adventures
• Roasted TriColored Pepper Salsa by Karen’s Kitchen Stories
• Spicy Shrimp Puffs by Cindy’s Recipes and Writings
• Spinach Artichoke Stuffed Mushrooms by Simple and Savory
• Sweet Potato Rounds with Maple-Cinnamon Ricotta Cheese, Dried Cranberries & Pecans by Tip Garden
• Vegan 7 Layer Black Bean Dip by The Baking Fairy

Thank you to Ellen of Family Around the Table for getting us together to share appetizers for the New Year! 

After the recipe, I'm also sharing with you my favorite appetizer posts on this blog from this year, so be sure to check them out. You'll also find links to even more favorite appetizer recipes, all in one place!

salsa, bell peppers, appetizer, dip, crostini, roasted peppers, party food

Appetizers

American

Yield: 10 servings of two topped crostini slicesAuthor: Karen Kerr

Roasted TriColored Pepper Salsa

ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large orange bell pepper
• 1/2 cup diced red onion
• 1/4 cup thinly sliced fresh basil leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons Champagne (or white wine) vinegar
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons sugar
• 1/4 teaspoon black pepper
• 20 1/4 inch thin diagonally cut slices from a baguette. 

instructions

1. Cut the bell peppers in half and remove the stems, seeds, and ribs. Place them on a foil lined baking sheet and press them down with your hands to flatten them. 
2. Place the pan on the middle rack of your oven and turn on the broiler. Broil the peppers, watching closely, until their skins have blackened. Rotate the sheet if necessary. 
3. Place the peppers straight from the oven into a zip lock plastic bag and seal. Let rest for 15 minutes, and then peel and chop the peppers. 
4. Mix the bell pepper, onion, basil, and cilantro together in a bowl. In another bowl, whisk together the vinegar, oil, sugar, and black pepper. Pour the vinegar mixture over the bell pepper mixture and stir. Cover the bowl and chill for at least 2 hours before serving. 
5. Serve with the crostini. 

https://www.karenskitchenstories.com/2018/12/roasted-tricolored-pepper-salsa.html

Karen's Kitchen Stories

Adapted from MyRecipes

More Bonus Appetizer Recipes!!!! 

Every year, Sarah of Fantastical Sharing of Recipes organizes a year end round up. You can learn more about it here.

I've rounded up some of my favorite appetizers from 2018, in no particular order. It's like choosing your favorite child. I would recommend all of these recipes to my best friend. They are all Karen's Kitchen Stories tested and approved.

After my round-up, there are links to more of my bloggy friends' appetizer recipes to try.

My Favorite Appetizer Recipes from Karen's Kitchen Stories in 2018:

• Herb and Wine Poached Shrimp Cocktail
• This one is worth the tip for buying shrimp with the shell on so that you can make your own seafood broth. 
• Jalapeño Mini Muffin Appetizers
• I took these to work and the disappeared. One of my colleagues made them for a cocktail party and will testify that they disappear before any other appetizer. 
• Shrimp and Pork Pot Stickers
• These are a little more work, but you will look like a rock star after making them. 
• Pork and Shrimp Meatballs 
• I love the Asian flavors of these meatballs. 
• White Bean Dip with Herbs
• Just freaking delicious, and seriously nutritious. 
• Pear Salsa
• This sweet and savory salsa, made with Asian pears, is great on chips and excellent over grilled meat and fish. 
• Shrimp and Smoked Salmon Spread
• This is a delicious and easy spread that you can throw together in a snap. 
• Roasted Onion Dip with Potato Chips
• Remember the sour cream and onion soup dip you used to like? You will never settle for it again after tasting this. 
• Olive Tapenade Deviled Eggs
• While I use homemade olive tapenade in these deviled eggs, store bought is just fine. Just make these. They're delicious. 
• Spinach, Ham, and Cheese Puff Pastry Bites
• This appetizer is about as easy as it gets. Store bought puff pastry wrapped around ham and cheese. So good. 
• Gougères: French Cheese Puffs
• These are elegant and amazing, and easier than you'd every expect. You can also freeze them before baking!
• Sourdough Crackers with Gruyère and Thyme
• I saved these for last because  my first love is sourdough baking. These were also my most popular appetizer recipe for 2019. 

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