Add to Collection
Go to Collections
Roasted Red Pepper Salsa
jar drained roasted red peppers
about a cup
peeled and rough chopped
assorted colorful bell peppers
I used 1/2 each of a yellow, orange, and green pepper
rough chopped, seeds and all
handful of fresh cilantro
juice of 2 limes
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.
I'm not a fan of raw garlic, but if you are, definitely add a clove.
https://theviewfromgreatisland.com/roasted-red-pepper-salsa/ July 11, 2015