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–+ servings
This is a picture of a bowl of roasted pepper salsa.
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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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salsas & Sauces
Cuisine: Mexican-Inspired
Servings: 6 servings
Calories: 23.5kcal
Author: Ryan Lawrence

Equipment

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.
    This is a picture of the peppers on a baking sheet.
  • 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).
    This is a picture of the peppers in bowl after being roasted.
  • 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.
    This is a picture of the bowl with the peppers covered with a towel.
  • 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).
    This is a picture of the peppers in the food processor before blending.
  • 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!
    This is a picture of the peppers in the food processor after blending

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.
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 1serving | Calories: 23.5kcal | Carbohydrates: 5.8g | Protein: 0.7g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 247.7mg | Potassium: 143.1mg | Fiber: 2g | Sugar: 2.8g | Vitamin A: 904.7IU | Vitamin C: 50.2mg | Calcium: 12.2mg | Iron: 0.3mg