There’s something magical about the smoky, slightly sweet flavor of charred peppers. They add a depth that transforms a simple salsa into something bold, vibrant, and utterly irresistible. This Charred Pepper Salsa is a total game-changer—perfectly balanced with smoky heat, bright acidity, and a hint of sweetness.
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Whether you’re spooning it over tacos, scooping it up with chips, or using it as a marinade, this salsa is here to add a punch of flavor to any dish. Trust me, once you try it, you’ll be making it on repeat!
Why You’ll Love Charred Pepper Salsa
This salsa isn’t just another condiment—it’s a flavor-packed staple that belongs in your kitchen. Here’s why you’ll love it:
Incredibly Versatile: Perfect as a dip, topping, or marinade. Use it on grilled meats, tacos, eggs, or even mix it into rice for an instant upgrade.
Bold & Smoky: Charring the peppers brings out their natural sweetness and adds a deep, smoky flavor that takes this salsa to the next level.
Super Easy to Make: Minimal ingredients, simple steps, and maximum flavor. If you have a grill, stovetop, or even an oven, you can make this salsa effortlessly.
Customizable Heat: Love it fiery? Add more chili peppers. Prefer it mild? Use sweeter peppers and reduce the spice.
Fresh & Healthy: Packed with wholesome ingredients, this salsa is a nutrient-rich way to add flavor without excess calories or additives.
Ingredients in Charred Pepper Salsa
Here’s what makes this salsa shine:
Bell Peppers: The base of the salsa, offering a natural sweetness that balances the smoky char.
Jalapeños or Serranos: For that irresistible heat. Adjust the amount based on your spice preference.
Tomatoes: Adds juiciness and a touch of acidity to round out the flavors.
Onion: Brings a hint of sharpness and depth.
Garlic: Roasting it alongside the peppers makes it mellow and slightly sweet.
Lime Juice: Brightens everything up with a zesty kick.
Cilantro: Fresh, herbaceous, and essential for that classic salsa flavor.
Salt & Pepper: To enhance and balance all the flavors.
How to Make Charred Pepper Salsa
Let’s dive into the steps to create this smoky, flavor-packed salsa:
Char the Peppers & Tomatoes: Place the bell peppers, jalapeños, tomatoes, onion, and garlic on a grill, open flame, or under a broiler. Turn occasionally until they are blistered and charred on all sides.
Peel & Prep: Once cooled, peel off the charred skins (a little bit left on adds flavor!). Remove seeds if you want a milder salsa.
Blend It Up: Add everything to a food processor or blender—peppers, tomatoes, onion, garlic, lime juice, cilantro, salt, and pepper. Pulse until you reach your desired consistency.
Taste & Adjust: Add more lime juice, salt, or spice to suit your preference.
Serve & Enjoy: Transfer to a bowl and serve with tortilla chips, tacos, or anything that needs a flavor boost!
Nutrition Facts
Servings: 6
Calories per serving: Approx. 50
How to Serve Charred Pepper Salsa
This salsa is a flavor bomb that pairs beautifully with so many dishes:
With Tortilla Chips: The ultimate classic pairing—perfect for snacking.
On Tacos & Burritos: Elevates any Mexican dish with smoky, zesty goodness.
Over Grilled Meats: Spoon it over chicken, steak, or fish for an instant upgrade.
As a Marinade: Use it to marinate chicken, shrimp, or veggies before grilling.
With Eggs: A spoonful over scrambled eggs or an omelet adds a delicious kick.
Additional Tips
For Extra Smokiness: Add a touch of smoked paprika or char your ingredients a little longer.
Make It Creamy: Blend in an avocado for a smooth, rich texture.
Storage Tips: Keep in an airtight container in the fridge for up to 5 days.
Freezing: Yes, you can freeze it! Store in a freezer-safe container for up to 3 months.
FAQ
Q1: Can I use a different type of pepper?
A1: Absolutely! Try poblano, Anaheim, or even habanero for a different twist.
Q2: Do I have to remove the charred skin?
A2: Not completely! Leaving some charred bits adds extra smoky flavor.
Q3: How can I make this salsa milder?
A3: Use more bell peppers and fewer spicy chilies, or remove the seeds.
Q4: Can I roast the veggies in the oven?
A4: Yes! Broil them on high, turning occasionally until charred.
Q5: What if I don’t have fresh tomatoes?
A5: You can use canned fire-roasted tomatoes as a substitute.
Q6: Can I make this salsa ahead of time?
A6: Yes! The flavors actually deepen after sitting for a few hours.
Q7: Can I use a mortar and pestle instead of a blender?
A7: Definitely! This will give the salsa a chunkier, more rustic texture.
Q8: How can I make it even spicier?
A8: Add an extra jalapeño, or try a hotter chili like a serrano or habanero.
Q9: Can I use lemon juice instead of lime?
A9: Yes, but lime juice gives a more traditional salsa flavor.
Q10: How long will this salsa last in the fridge?
A10: About 5 days in an airtight container.
Final Thoughts
This Charred Pepper Salsa is bold, smoky, and bursting with flavor perfect for dipping, drizzling, or mixing into your favorite dishes. Whether you’re hosting a taco night, meal prepping for the week, or just craving a homemade dip, this salsa will be your go-to.
Print
Charred Pepper Salsa
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dips & Sauces
- Method: Roasting
- Cuisine: Mexican
- Diet: Gluten Free
Description
This smoky, citrusy Charred Pepper Salsa is packed with flavor from fire-roasted red bell peppers, poblano, and jalapeños. Blended with red onion, garlic, fresh cilantro, and zesty lime juice, it’s the perfect dip for tortilla chips or a topping for tacos, grilled meats, or roasted veggies. A must-try for delicious homemade recipes!
Ingredients
- 2 red bell peppers, stemmed and quartered
- 1 poblano pepper, stemmed and quartered
- Olive oil, as needed
- Kosher salt, to taste
- 2 jalapeños, stemmed and halved
- 1/2 cup diced red onion
- 2 cloves garlic, chopped
- 1/2 cup packed cilantro leaves
- 2 limes, juiced
- 1 tbsp water
Instructions
-
Roast the Peppers:
- Preheat the oven to 500°F.
- Place the red bell peppers and poblano on a sheet pan.
- Drizzle with olive oil, spread in an even layer (skin-side up), and season with salt.
- Roast for 15 minutes.
-
Add the Jalapeños:
- Add the jalapeños to the sheet pan, drizzle with oil, and season with salt.
- Continue roasting for another 15 minutes, or until all peppers are charred and tender.
-
Peel and Cool:
- Let the roasted peppers cool slightly.
- Peel off the charred skins (it’s okay if some remain). Allow them to fully cool.
-
Blend the Salsa:
- In a food processor, add the roasted peppers, red onion, garlic, cilantro, and lime juice.
- Pulse until finely minced.
- Blend in the water and season with salt to taste.
Notes
- For extra heat, leave some or all of the jalapeño seeds in.
- This salsa pairs well with grilled meats, tacos, or roasted vegetables.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: ¼ cup
- Calories: 40
- Sugar: 3g
- Sodium: 150mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
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