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Roasted Pepper Salsa Sacha Served What

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?
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Sauces, Dressings, and Marinades
Cuisine Latin
Servings 2 cups

Equipment

Ingredients
  

  • 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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