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!

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.

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’.

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

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.

Roasted Red Pepper Salsa

3.45 from 18 votes

Restaurant style Roasted Red Pepper Salsa is a vibrant alternative to tomato salsa!

Print Recipe Rate Recipe

Prep Time:15 minutes minutes

Total Time:15 minutes minutes

Servings: 8 (2 pints total)

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Ingredients

 

US CustomaryMetric

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

Instructions

• 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. Transfer to a bowl.
• I process each ingredient separately so that they get evenly minced. Pulse the red onion until finely chopped and then transfer 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.

Notes

I'm not a fan of raw garlic, but if you are, definitely add a clove.

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Course: condiment

Cuisine: American /Mexican

Author: Sue Moran

Keyword: roasted red peppers, salsa

Nutrition

Serving: 3 Tbsp · Calories: 13 kcal · Carbohydrates: 3 g · Protein: 1 g · Fat: 0.2 g · Saturated Fat: 0.03 g · Polyunsaturated Fat: 0.1 g · Monounsaturated Fat: 0.01 g · Sodium: 241 mg · Potassium: 103 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 1109 IU · Vitamin C: 49 mg · Calcium: 11 mg · Iron: 0.3 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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