Description
A smoky and slightly sweet salsa made with roasted red peppers and tomatoes.
Ingredients
Scale
- 2 large red bell peppers
- 1 pound Roma tomatoes
- 1 medium white onion, quartered
- 3 cloves garlic, unpeeled
- 1–2 jalapeños, stemmed (optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your broiler or grill to high.
- Place red bell peppers, tomatoes, onion, unpeeled garlic cloves, and jalapeños (if using) on a baking sheet or directly on the grill grates.
- Roast, turning occasionally, until the vegetables are charred and softened, about 10-15 minutes for peppers and tomatoes, and 5-8 minutes for onion and garlic.
- Remove garlic from its skin.
- Peel and seed the roasted peppers.
- Combine roasted peppers, tomatoes, onion, peeled garlic, and jalapeños (if used) in a food processor or blender.
- Pulse until desired consistency is reached.
- Stir in cilantro, lime juice, salt, and pepper.
- Taste and adjust seasoning as needed.
Notes
- For a smoother salsa, process longer. For a chunkier salsa, pulse less.
- Adjust the number of jalapeños to control the heat level.
- This salsa can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salsa
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 3g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: roasted red salsa, red pepper salsa, spicy salsa, homemade salsa, Mexican salsa