Diane's Roasted Pepper Salsa

Fire up your taste buds with Diane's Roasted Pepper Salsa, a bold and smoky twist on traditional salsa recipes. Featuring charred red bell peppers, Roma tomatoes, and a touch of jalapeño heat, this vibrant blend is perfectly balanced with zesty lime juice, earthy cumin, and fresh cilantro. The roasting process brings out the natural sweetness of the vegetables while adding a tantalizing, slightly smoky depth of flavor. Whether served chilled with crispy tortilla chips or as a flavorful topping for tacos, grilled meats, or roasted veggies, this homemade salsa is easy to make and full of authentic, fresh taste. Ready in just 30 minutes, it’s the ultimate crowd-pleaser for parties, game days, or simple snacking. Perfect for those searching for “roasted salsa recipes” or “homemade smoky pepper salsa,” this dish is a must-try for salsa lovers everywhere!

Nutriscore Rating: 79/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 6

Ingredients

• 3 whole Red bell peppers
• 2 whole Roma tomatoes
• 2 whole Garlic cloves
• 1 whole Jalapeño pepper
• 0.25 cup Fresh cilantro
• 1 tablespoon Lime juice
• 1 teaspoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground cumin

Directions

Step 1

Preheat your oven's broiler to high and line a baking sheet with aluminum foil.

Step 2

Place the red bell peppers, Roma tomatoes, garlic cloves (unpeeled), and jalapeño pepper on the prepared baking sheet.

Step 3

Drizzle the vegetables with olive oil, ensuring they are coated evenly.

Step 4

Broil the vegetables for 10-12 minutes, turning occasionally, until the peppers are charred and blistered on all sides and the tomatoes are softened.

Step 5

Remove the vegetables from the oven and transfer the peppers to a bowl. Cover the bowl with plastic wrap or a plate to allow the peppers to steam for about 10 minutes. This will make it easier to peel their skins.

Step 6

While the peppers are steaming, peel the garlic cloves and discard the skins.

Step 7

Once the peppers have cooled, peel off their charred skins, remove the stems and seeds, and roughly chop them.

Step 8

In a food processor or blender, combine the roasted peppers, tomatoes, garlic, jalapeño (adjust the amount based on your preferred spice level), cilantro, lime juice, salt, and cumin.

Step 9

Pulse the mixture until you achieve your desired salsa consistency, whether smooth or slightly chunky.

Step 10

Taste and adjust seasoning with more salt or lime juice if needed.

Step 11

Transfer the salsa to a serving bowl and let it cool completely in the refrigerator for at least 30 minutes to allow the flavors to meld.

Step 12

Serve chilled or at room temperature with tortilla chips or as a topping for tacos, grilled meats, or roasted vegetables.

Nutrition Facts

Serving size	(553.6g)

Amount per serving	% Daily Value*
Calories	280.7

Total Fat 15.4g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 1203.5mg	0%
Total Carbohydrate 31.3g	0%
Dietary Fiber 9.7g	0%
Total Sugars 16.7g
Protein 5.3g	0%

Vitamin D 0IU	0%
Calcium 59.2mg	0%
Iron 2.7mg	0%
Potassium 1177.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.6%

Protein: 7.4%

Carbs: 43.9%