Roasted Bell Pepper Salsa

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Sweet, tangy, and delicious roasted salsa. I love to eat this with chops or as a side to Mexican dishes.

Submitted by TJ Lombard

Published on November 16, 2019

Prep Time:

20 mins

Cook Time:

5 mins

Additional Time:

1 hr 5 mins

Total Time:

1 hr 30 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 green bell pepper, seeded and halved
1 red bell pepper, seeded and halved
1 yellow bell pepper, seeded and halved
1 tablespoon canola oil, or as needed
2 Roma (plum) tomatoes, chopped
⅓ cup chopped green onions
¼ cup fresh chopped cilantro
1 jalapeno pepper, minced
2 cloves garlic, minced
1 lime, juiced
½ teaspoon salt

Directions

Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
Broil in the preheated oven until charred, 5 to 8 minutes.
Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

Nutrition Facts (per serving)

48	Calories
3g	Fat
6g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 48
% Daily Value *
Total Fat 3g	3%
Saturated Fat 0g	1%
Sodium 199mg	9%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 1g	2%
Vitamin C 86mg	96%
Calcium 19mg	1%
Iron 1mg	3%
Potassium 213mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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