Roasted Red Pepper Salsa

Restaurant Style Roasted Red Pepper Salsa

Roasted Red Pepper Salsa ~ it’s made entirely without tomatoes, but a jar of roasted red peppers fills in beautifully, giving this salsa a vibrant color and flavor!

This vibrant restaurant style salsa is made without tomatoes, and brightens up anything and everything!

restaurant style roasted red pepper salsa

Mid summer begs for salsa — it’s as much of a seasonal treat as a ripe peach or a perfect ear of corn. I spoon it, scoop it, and slather it on anything that doesn’t move, and I think it brightens up just about everything. It’s one of the few foods I’ve ever encountered that is both wildly delicious and practically calorie free. It gets extra points for that.

Roasted Red Pepper Salsa

This particular one is made without any tomatoes. I used a jar of drained roasted red peppers as a stand in. I’m so happy with the result – it not only gives the salsa great flavor and a deep rich red color, but the color holds overnight in the fridge. The flavor is a little deeper and richer than a standard tomato based salsa, but not in an overpowering way. In a strange way, the red peppers make it seem more ‘tomatoey’.

pureed roasted red peppers for salsa

Because everything is finely minced this is a good choice for serving with chips, you can easily scoop it up with minimal mess.

Rich red Roasted Red Pepper Salsa

Restaurant style salsas like this one are usually made with canned tomatoes, and so I like this version because it does away with that canned flavor. It’s an all around great recipe, I highly recommend it.

Restaurant Style Roasted Red Pepper Salsa
3.14 from 15 votes

Roasted Red Pepper Salsa

Author Sue Moran


  • 1 jar drained roasted red peppers about a cup
  • 1/4 red onion peeled and rough chopped
  • assorted colorful bell peppers I used 1/2 each of a yellow, orange, and green pepper
  • 1 jalapeno rough chopped, seeds and all
  • 1 handful of fresh cilantro stems removed
  • juice of 2 limes
  • 1 tsp sherry vinegar
  • salt and pepper to taste


  • Put the drained roasted peppers into a small food processor and pulse about 20 times, until they are pureed but still have a slight texture. Remove to a bowl.
  • I process each ingredient separately so that they get evenly minced. Pulse the red onion until finely chopped and then remove to the bowl.
  • Do the same with the bell peppers, and then the jalapeno, and finally the cilantro. Add it all to the bowl.
  • Mix everything together with a spoon, and add the lime juice, vinegar, and a little salt and pepper.
  • Cover and refrigerate until well chilled. Just before serving, taste it and adjust the lime, vinegar, salt and pepper to your liking.
  • This will keep well for a day in the refrigerator.

Cook's notes

I'm not a fan of raw garlic, but if you are, definitely add a clove.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Restaurant style salsa made with roasted red peppers



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    Please rate this recipe!

  • Reply
    Laura (Tutti Dolci)
    July 13, 2015 at 4:38 pm

    I’m a salsa fiend so I know I could practically live on this ;).

  • Reply
    July 12, 2015 at 8:22 pm

    This salsa sounds so good! I bet it would be excellent on top of a piece of seared fish, maybe with a squeeze of lemon or lime.

  • Reply
    Kennedy [email protected] KCole's Creative Corner
    July 11, 2015 at 6:39 pm

    I am absolutely drooling over this salsa! If I could only have one type sauce for the rest of my life, it would be salsa. Actually… would be THIS salsa ๐Ÿ™‚ I LOVE red peppers. YUM!

    • Reply
      July 12, 2015 at 9:47 am

      Thanks Kennedy, i completely agree with you about salsa – it’s the perfect food!

  • Reply
    July 11, 2015 at 5:45 pm

    Just beautiful, Sue! Gorgeous photos and delicious salsa.

  • Reply
    Jennifer @ Seasons and Suppers
    July 11, 2015 at 4:19 pm

    What a great salsa and I love the roasted red pepper twist. So nice to try something different from the usual ๐Ÿ™‚

  • Reply
    Toni | BoulderLocavore
    July 11, 2015 at 4:07 pm

    Sue this is beautiful and such a wonderful flavor combination. I’m imagining it has a nod toward Italian flavors. A perfect celebration of summer. Love your ‘reader recipe’ cookbook project too. You’ll probably get some great family options from your readers that will be fun to share in your cookbook.

  • Reply
    [email protected]'s+Recipes
    July 11, 2015 at 11:14 am

    Just pass the spoon over! I would devour the whole jar, Sue.

  • Reply
    July 11, 2015 at 10:45 am

    Hi Sue, never would of thought of red peppers as a salsa, I bet this is delicious on eggs too.

  • Reply
    July 11, 2015 at 8:13 am

    Great idea for the cookie recipes!
    Pinning this as I love roasted red peppers.

    • Reply
      July 11, 2015 at 8:22 am

      thanks Monique – I think the cookies will be fun!

  • Reply
    July 11, 2015 at 6:22 am

    I am loving salsas this summer too. Made a watermelon one last week and will be making a peach and fennel one next week. Great way to use fresh fruits and vegies. Love the vibrant color of your red pepper salsa.

    • Reply
      July 11, 2015 at 7:09 am

      Peach and fennel sounds amazing…I just make as many as I can all summer!
      Thanks for stopping by Penny!

  • Reply
    Tricia @ Saving room for dessert
    July 11, 2015 at 4:46 am

    This is a beautiful jar of salsa! Love the colors and roasted red peppers are a favorite. This is a wonderful summer recipe! Pinning and sharing ๐Ÿ™‚

    • Reply
      July 11, 2015 at 7:09 am

      Thanks Tricia <3

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