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!
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
- 1 Sheet Pan
- Parchment Paper
- Food Processor
- 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
- 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.
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