Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Ingredients 0/8
What Makes This Dish So Tasty
This salsa is full of smoky, sweet flavors thanks to the roasted bell peppers. It’s vibrant, fresh, and adds a delicious twist to any meal. Plus, it’s easy to make and packed with healthy ingredients.
Pro Cooking Tips
- Roast the bell peppers until the skin is charred and blistered for the best smoky flavor.
- Let the peppers cool in a covered bowl or sealed bag to make peeling easier.
- Adjust the seasoning gradually, tasting as you go to balance the heat and acidity.
- Let the peppers cool in a covered bowl or sealed bag to make peeling easier.
- Adjust the seasoning gradually, tasting as you go to balance the heat and acidity.
Directions
Move your oven rack so it’s about 4 inches from the top heating element, then turn on the broiler to preheat. Place the bell peppers cut-side down on a broiler pan and brush them lightly with canola oil. Pop them under the broiler and let them char for about 5 to 8 minutes. Once they’re nicely blackened, transfer the peppers to a bowl and cover it with plastic wrap to steam for about 5 minutes. This makes peeling easier—just rub off the skins and discard them, then chop the peppers roughly. Toss the chopped peppers into a blender along with Roma tomatoes, green onions, cilantro, jalapeño, garlic, and lime juice. Blend everything until smooth, then chill the salsa in the fridge for at least an hour before serving to let the flavors meld.
Creative Serving Ideas
Serve this salsa with tortilla chips for a tasty snack or as a topping for grilled meats, tacos, or roasted vegetables. It pairs well with eggs for breakfast or as a fresh side for sandwiches and burgers.
Keeping Leftovers Fresh
Store the salsa in an airtight container in the refrigerator for up to 5 days. Stir before serving, and if it thickens, add a splash of water or lime juice to loosen the texture. For longer storage, freeze in small portions and thaw as needed.
290
people cooked this recipe
