Roasted Red Pepper Salsa

Roasted Red pepper salsa Roasted Red pepper salsa

Fresh salsa with summer tomatoes is irreplaceable. This recipe is a perfect substitute in winter months when tomatoes are not as flavorful. Serve with chips, on eggs, atop your favorite protein, or as a spread on sandwiches.
By Robin Runner
Roasted Red pepper salsa
Can be made ahead of time and is a beautiful addition with its rich red color. You do eat with your eyes first, after all. And the more colorful the veggies – the more vitamins and minerals they have.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Roasted Red pepper salsa

Roasted Red Pepper Salsa


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Robbin Runner

Ingredients

Scale
  • 1 jar of roasted red peppers (tall jar, about 1012 ounces), liquid drained
  • 4 garlic cloves, peeled
  • 1 handful of fresh cilantro leaves, washed
  • 2 tablespoons of balsamic vinegar
  • Salt
  • Pepper
  • 1/2 jalapeño, you can seed it or not depending on your spice preference
  • Juice of one lime

Instructions

  1. Preheat your oven to 350 degrees.
  2. Place your drained peppers onto a cookie sheet and roast for 30 minutes. Remove and let cool.
  3. In the meantime, place your garlic and jalapeño into your food processor or Vitamix and pulse a few times to break them down. No one wants a large chunk of either in their salsa when eating.
  4. Then add the remaining ingredients including your cooled roasted peppers. Pulse a few times until you achieve your desired salsa texture.
  5. Spoon out into a bowl and refrigerate until serving. I suggest taking it out about 30 minutes prior to consumption to let it reach room temperature.
  6. Serve with tortilla chips, veggies or as a spread on sandwiches, hoagies etc.
  • Category: Appetiser
  • Cuisine: Tex-Mex

 


Visit the Honest Cooking Cookbook Shop
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


GET THE PRINT EDITION OF HONEST COOKING



Previous Post

Dark Chocolate Almond Cake

Next Post

Crispy Spiced Chickpeas