Roasted Pepper Salsa Recipe
A delicious, homemade salsa made with roasted tomatoes, onions, peppers, cilantro, & garlic. You'll never want store-bought salsa again!
Ingredients
- 16 Tomatoes, full size, sliced in half
- 3 Onions, sliced in half
- 20 Peppers, small, sliced in half and seeded, caps removed, Jalapeno (for mild) or Serrano (for spicy)
- 8 cloves Garlic, fresh or minced
- 1 tbsp Salt
- 2 bunches Cilantro leaves, fresh (no stems)
- 1 Lime, juiced
- ½ tsp Cumin, ground
- 1 tbsp Sugar, Optional
Instructions
- Preheat oven to 375 degrees fahrenheit. Place the halved tomatoes & onions and the seeded (remove caps) peppers cut side up onto baking sheets.
- Add minced garlic or fresh garlic cloves to baking sheet with tomatoes.
- Roast in oven for approximately 55 minutes or until tomatoes are wrinkly, onions are translucent, and peppers are charred on the edges.
- Allow to cool somewhat and then place all ingredients into a blender, NutriBullet or food processor. Pulse for short spurts until the salsa gets to your preferred consistency.
- If you prefer a chunkier salsa, leave a couple of the onions and peppers out of the blender and instead chop them and add back to the salsa after it's been blended.
- Transfer prepared salsa into an airtight container such as a mason jar with a lid or any other lidded container. Place in the refrigerator. Salsa will stay fresh in the refrigerator for a week.