Roasted Bell Pepper Salsa

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

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.