Roasted Pepper Salsa

This Roasted Pepper Salsa is fire! But not fire roasted, oven roasted. Easy to make with tons of flavor, what’s better than that?

I love love LOVE this Roasted Pepper Salsa. It has a few different peppers, too! Red bell peppers, a poblano, jalapeno, and a long red chili pepper. It’s nice to have a good mix in there. Don’t forget the tomato, too! I promise it doesn’t make the salsa taste tomato-ey, but it does a lot for the juiciness and acidity.

Now, what should you serve with the Roasted Pepper Salsa? Aside from the classic chips and salsa, I like using this as a condiment. Put this on basically any protein, including eggs! Serve with a burrito bowl or drizzled on roasted veggies. I like to eat it with my Chili Rubbed Flank Steak. The sky is the limit!

Ingredient Notes:

Long Red Chili Pepper – If you can’t find one at your grocery store, use an extra lime as a substitute. No need to cut it in half, as you’ll do with the other peppers, since it’s a bit thinner.

Lime – Some limes are extra juicy, some aren’t. The amount of lime juice will depend on how juicy your lime is and how zesty you want your salsa to be.

Cumin – I use ground cumin here, not cumin seeds. The cumin I have is AMAZING. It’s from Burlap & Barrel. I love their spices – they don’t sit on storage shelves for years and years, which makes them super fresh and pungent.

Roasted Pepper Salsa

This Roasted Pepper Salsa is fire! But not fire roasted, oven roasted. Easy to make with tons of flavor, what’s better than that?

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Sauces, Dressings, and Marinades

Cuisine Latin

Servings 2 cups

Equipment

• 1 Sheet Pan
• Parchment Paper
• Food Processor

Ingredients

  

1x2x3x

• 2 red bell peppers cut in half lengthwise, seeds removed
• 1 poblano cut in half lengthwise, seeds removed
• 1 jalapeno cut in half lengthwise, seeds removed
• 1 long red chili pepper stem trimmed and seeds removed
• 1 Roma tomato cut in half lengthwise
• 3 cloves garlic
• 1 ½ tablespoons Avocado oil
• Kosher salt
• Freshly ground black pepper
• 3 scallions trimmed and thinly sliced
• 1 lime quartered lengthwise
• 1 teaspoon cumin
• 2 tablespoons extra-virgin olive oil

Instructions

 

• Adjust oven rack to top position and preheat oven to 425°F. Line a sheet pan with parchment paper.
• In a large bowl, combine the bell peppers, poblano, jalapeno, long red chili pepper, and garlic cloves with avocado oil and a big pinch of Kosher salt and freshly ground black pepper.
• Place bell peppers and poblano onto parchment-lined sheet pan. Roast on the top rack for 15 minutes.
• Add jalapeno, long red chili pepper, and tomato, and roast for 10 minutes. Next, add garlic cloves to the same sheet pan and roast for another 10 minutes. TIP: If browning too quickly, move to the middle rack when adding the garlic cloves to the sheet pan.
• Transfer veggies to the bowl of a food processor and add scallions, juice from half the lime, cumin, extra-virgin olive oil, and a big pinch of Kosher salt. Pulse to combine. Mixture should come together but still be somewhat chunky.
• Taste and season with more lime juice, Kosher salt, and freshly ground black pepper, as needed.

Keyword Cumin, Jalapeno, Lime, Poblano, Roasted Peppers, Salsa, zesty

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