THE RECIPE JOURNAL · Appetizer
Smoky Roasted Bell Pepper Salsa
This vibrant salsa brings together the rich, smoky flavor of roasted bell peppers with a hint of fresh herbs and spices. It’s perfect for dipping, topping, or adding a burst of color to any meal.
FROM THE KITCHEN • Smoky Roasted Bell Pepper Salsa
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by moving an oven rack to about 4 inches from the broiler and preheat it. Place the bell peppers cut-side down on a broiler pan and give them a quick brush with some canola oil. Pop them under the broiler and let them char for about 5 to 8 minutes until the skin is nicely blackened. Once they're done, transfer the peppers to a bowl and cover it with plastic wrap—this helps loosen the skin. After about 5 minutes, peel off the skin, discard it, and chop up the peppers. Next, toss the chopped peppers into a blender along with Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice. Blend everything until smooth. For the best flavor, let the salsa chill in the fridge for at least an hour before serving.
Why you’ll love it
This salsa is packed with deep, smoky flavors that bring a unique twist to any dish. It’s fresh, vibrant, and easy to make, adding a bold kick without overwhelming the palate. Perfect for those who love a bit of heat and complexity in their sauces.
How to serve
Enjoy this salsa as a dip with tortilla chips or drizzle it over grilled meats and vegetables. It also makes a tasty topping for tacos, burritos, or sandwiches, adding a smoky brightness to your meal.
Storage & leftovers
Store the salsa in an airtight container in the refrigerator for up to one week. The flavors will deepen over time but make sure to stir it well before serving. For longer storage, freeze in small portions and thaw overnight in the fridge.
