Sweet, tangy, and delicious roasted salsa. I love to eat this with chops or as a side to Mexican dishes.

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
1 hr 5 mins
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.

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  • Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.

  • Broil in the preheated oven until charred, 5 to 8 minutes.

  • Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.

  • Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

Nutrition Facts

48 calories; protein 1.1g; carbohydrates 6.3g; fat 2.6g; sodium 198.8mg. Full Nutrition
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