Roasted Bell Pepper Salsa recipe

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Ingredients

1 green bell pepper, seeded and halved
1 red bell pepper, seeded and halved
1 yellow bell pepper, seeded and halved
1 tablespoon canola oil, or as needed
2 Roma (plum) tomatoes, chopped
⅓ cup chopped green onions
¼ cup fresh chopped cilantro
1 jalapeno pepper, minced
2 cloves garlic, minced
1 lime, juiced
½ teaspoon salt

Nutrition Info

47.6 calories
carbohydrate: 6.3 g
cholesterol: : -
fat: 2.6 g
fiber: 1.8 g
protein: 1.1 g
saturatedFat: 0.2 g
servingSize: -
sodium: 198.8 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.

  2. Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.

  3. Broil in the preheated oven until charred, 5 to 8 minutes.

  4. Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.

  5. Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

Recipe Yield

6 servings

Recipe Note

Sweet, tangy, and delicious roasted salsa. I love to eat this with chops or as a side to Mexican dishes.

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