Roasted Pepper Salsa

Amy Herald


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!


☆☆☆☆☆ 0 votes

10 Min


  • ·
    small amount of olive oil
  • 1/2 c
    packed fresh cilantro
  • 2
    red bell peppers
  • 2
    yellow bell peppers
  • 2 clove
  • 1
    jalapeno, seeded and chopped
  • 1/2 small
    small white onion, chopped
  • 1-2 Tbsp
    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


  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.
  2. Put baking sheet in oven and roast peppers uncovered for 20-25 minutes. Remove from oven and let cool.
  3. Peel skins off of peppers.
  4. Place 1/2 cup cilantro in food processor, followed by ingredients and pulse until broken down, but not pureed.

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