roasted pepper salsa

Name: Roasted Pepper Salsa
Prep time: 10 min
Yield: 4
Cuisine: Mexican
Ingredients: small amount of olive oil; 1/2 cup(s) packed fresh cilantro; 2 red bell peppers; 2 yellow bell peppers; 2 clove(s) garlic; 1 jalapeno, seeded and chopped; 1/2 small small white onion, chopped; 1-2 tablespoon(s) fresh lemon juice (i use half a lemon squeezed or 1 tbsp. bottled if i don't have fresh lemons); salt & pepper to taste

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Amy H.

Detroit, MI

Updated on Jul 28, 2020

My son's girlfriend was allergic to tomatoes so she made a red pepper salsa and I thought it was so delicious and flavorful, I just had to have the recipe, however they broke up before I had the chance (a whole 'nother story) Anyways, I made this recipe for roasted pepper salsa and hoped for the best. It came out great!

Rate

prep time 10 Min

cook time

method Bake

yield 4-6 serving(s)

Ingredients

small amount of olive oil
1/2 cup packed fresh cilantro
2 red bell peppers
2 yellow bell peppers
2 cloves garlic
1 jalapeno, seeded and chopped
1/2 small small white onion, chopped
1-2 tablespoon fresh lemon juice (i use half a lemon squeezed or 1 tbsp. bottled if i don't have fresh lemons)
salt & pepper to taste

How To Make roasted pepper salsa

Step 1

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and brush foil-lined baking sheet with olive oil. Lay peppers on the foil, cut side down.

Step 2

Put baking sheet in oven and roast peppers uncovered for 20-25 minutes. Remove from oven and let cool.
Step 3

Peel skins off of peppers.
Step 4

Place 1/2 cup cilantro in food processor, followed by ingredients and pulse until broken down, but not pureed.
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