Get ready to transform your taste buds with the most mouthwatering, vibrant salsa you've ever experienced! This Roasted Fresh Pepper Salsa isn't just a condiment - it's a flavor explosion that will make your meals sing with authentic Mexican flair. Imagine the sweet, smoky aroma of perfectly charred bell peppers mingling with caramelized onions and a zesty lime kick that will have your guests begging for the recipe. Whether you're a cooking novice or a seasoned chef, this simple yet spectacular salsa will elevate everything from tacos to grilled meats with its irresistible homemade charm.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 assorted bell peppers
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil to prevent sticking.
- Wash the bell peppers thoroughly. Remove the stems, seeds, and membranes. Cut the peppers into large, even-sized chunks, approximately 1-2 inches wide.
- Peel the onion and cut it into thick wedges, keeping the root end intact to help the pieces stay together during roasting.
- Peel the garlic cloves, leaving them whole.
- Spread the pepper chunks, onion wedges, and whole garlic cloves on the prepared baking sheet in a single layer.
- Drizzle the olive oil over the vegetables, then gently toss to ensure even coating. Arrange the vegetables so they are not overcrowded.
- Roast in the preheated oven for 15-20 minutes, turning once halfway through, until the peppers are slightly charred and soft with caramelized edges.
- Remove from the oven and let the vegetables cool for 5-10 minutes until they are comfortable to handle.
- Transfer the roasted vegetables to a food processor or blender. Pulse several times to achieve a chunky salsa consistency.
- Add lime juice and salt to taste. Pulse briefly to incorporate.
- Taste and adjust seasoning as needed, adding more salt or lime juice to balance the flavors.
- Transfer to a serving bowl and garnish with freshly chopped cilantro.
- Serve immediately or chill for 30 minutes to allow flavors to meld. The salsa can be stored in an airtight container in the refrigerator for up to 3-4 days.
Tips
- Choose a Variety of Peppers: Mix red, yellow, and green bell peppers for a colorful and complex flavor profile.
- Don't Overcrowd the Baking Sheet: Ensure vegetables have space between them to roast evenly and develop those delicious caramelized edges.
- Watch Roasting Time Carefully: Peppers should be soft and slightly charred, but not burnt. Check them at the 15-minute mark.
- Let Vegetables Cool Slightly: Allowing roasted vegetables to cool for a few minutes makes them easier to handle and process.
- Adjust Consistency: Pulse the food processor in short bursts to control the salsa's texture - some people prefer chunkier, others smoother.
- Fresh is Best: Use fresh cilantro and squeeze lime juice just before adding for maximum flavor impact.
- Make Ahead: This salsa tastes even better after sitting for a few hours, allowing flavors to meld together perfectly.
Nutrition Facts
Calories: 30kcal
Carbohydrates: 6g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
