Turn up the flavor and heat with this super flavorful roasted pepper salsa. Smoky, vibrant, and simply delicious, this salsa is great scooped with chips, on top of tacos, alongside grilled meats and so much more! So good!
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Why You Should Make This Recipe
- This roasted pepper salsa is jam-packed with flavor! Using a variety of different peppers, they're charred until the skin is blistered which gives that amazing smoky flavor. With added onion, garlic, tomato and fresh cilantro, this salsa is seriously delicious. If you like to make homemade salsas as much as I do, check out my tomatillo salsa, salsa fresca, pineapple salsa and corn salsa.
- It's easy to make and customizable. You can use different kind of colored peppers. You also get to control the heat level. The jalapeño and serrano peppers are the ones mostly bringing the spice, so feel free to scrape the seeds and membranes before roasting if you prefer a milder salsa. You can also skip the serrano.
- The salsa is great to enjoy with chips, on tacos, burritos, quesadillas, grilled meats, on top of eggs or even as a topping for a bowl or salad. Very versatile use.
Key Ingredients and Variations
- Peppers: I use jalapeño, serrano, poblano, bell, green and yellow chili peppers for this salsa recipe.
- Onion, roma tomato, garlic: add a lot flavor.
- Lime: for acidity.
- Cilantro: for extra freshness and flavor.
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How to make Roasted pepper salsa
Step 1:
- On baking sheet, add all peppers, and drizzle oil or use spray cooking oil. Turn oven on high broil. Broil for 5 min then flip with tongs, add tomato, and keep broiling for 5 more min.
Step 2:
- Transfer largest peppers (poblano, bell pepper and green chili pepper) into bowl and cover with towel (to steam).
Step 3:
- After 5 min, remove towel. With tongs and knife (or kitchen shears), remove charred skin, stems and inside seeds. Remove stems from other roasted pepper as well.
Step 4:
- Add peppers, tomato, onion, garlic, water, lime, cilantro, salt and pepper to food processor. Blitz until blended but still a little chunky (or desired consistency).
Step 5:
- Transfer salsa from food processor into bowl, scraping sides with spatula if needed. Can be served right away, or chilled in the fridge 1st. Enjoy!
More Recipes To Explore
Top Tips
- I used the broiler in my oven to char the peppers, but you can use the grill or even an open flame if you prefer.
- Don't skip the lime. The acidity balances the smokiness of the roasted peppers.
- Steaming the hot peppers in a bowl under a towel will help tremendously to remove the burnt skin of the peppers.
Frequently Asked Questions
How long does the salsa last?
Store it in an airtight container refrigerated for up to 5 days.
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Roasted Pepper Salsa
Turn up the flavor and heat with this super flavorful roasted pepper salsa. Smoky, vibrant, and simply delicious, this salsa is great scooped with chips, on top of tacos, alongside grilled meats and so much more! So good!
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Servings: servings
Calories: 23.5 kcal
Equipment
- spray cooking oil
Ingredients
- 2 jalapeño peppers
- 1 poblano pepper
- 1 serrano pepper
- 1 bell pepper - red, orange or yellow
- 1 green chili pepper
- 1 yellow chili pepper
- 1 roma tomato
- ½ cup cilantro
- ½ white onion
- 2 cloves garlic
- 1 lime - or about 1 tablespoon of lime juice
- ¼ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- On a foil lined baking sheet, add all the peppers, and drizzle oil over them or use a spray cooking oil. Turn the oven on high broil. Broil for 5 minutes then flip with tongs, add the tomato, and keep broiling for 5 more minutes.
- Transfer the largest peppers (poblano, bell pepper and green chili pepper) into a bowl and cover with a towel (to steam so it's easy to remove the skin).
- After 5 minutes, remove the towel. With tongs and a knife (or kitchen shears), remove the charred skin, stems and inside seeds. Remove the stems from the other roasted pepper as well.
- Add the peppers, tomato, onion, water, lime, cilantro, salt and pepper to a food processor. Blitz until blended but still a little chunky (or desired consistency).
- Transfer the salsa from the food processor into a bowl, scraping the sides with a spatula if needed. Can be served right away, or chilled in the fridge 1st. Enjoy!
Notes
- Serrano peppers and jalapeños can be pretty spicy, you can scrape the seeds and membranes by slicing them in half before roasting if you prefer a milder salsa.
Nutrition
Serving: 1servingCalories: 23.5kcalCarbohydrates: 5.8gProtein: 0.7gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 247.7mgPotassium: 143.1mgFiber: 2gSugar: 2.8gVitamin A: 904.7IUVitamin C: 50.2mgCalcium: 12.2mgIron: 0.3mg
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Hey, I'm Ryan!
Welcome to Look at this Perfect Bite where I'll be sharing lots of fun, easy recipes. Cheesy, saucy, juicy, mouthwatering, delicious food! You'll find lots of Mexican-inspired recipes, burgers, sides, salsas and sauces, grilling, Blackstone, Traeger and so much more!
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