Roasted Red Pepper Salsa
Restaurant style Roasted Red Pepper Salsa is a vibrant alternative to tomato salsa!
Servings: 8 (2 pints total)
Ingredients
- 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.
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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