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
Units
Scale
- 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