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Charred Pepper Salsa

Charred Pepper Salsa
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a smoky, citrusy charred pepper salsa with red onion, garlic, lime juice, and cilantro

servings: 4

Ingredients

Scale
  • 2 red bell peppers, stemmed + quartered
  • 1 poblano pepper, stemmed + quartered
  • olive oil
  • kosher salt
  • 2 jalapenos, stemmed + halved
  • ½ cup diced red onion
  • 2 cloves garlic, chopped
  • ½ cup packed cilantro leaves
  • 2 limes, juiced
  • 1 tbsp water

Instructions

  1. Preheat the oven to 500°F. Place the red peppers and poblano peppers onto a sheet pan. Drizzle with oil to coat and spread into an even layer, with the peppers faced down. Season with a good pinch of salt. Roast for 15 minutes.
  2. Add the jalapenos to the pan. Drizzle them with oil and season with salt. Continue to roast all of the peppers for about 15 more minutes, or until charred and tender. Allow the peppers to cool slightly. Peel and discard the skins (this does not have to be perfect). Allow the peppers to fully cool.
  3. Add the peppers, red onion, garlic, cilantro, and lime juice to a food processor. Pulse until finely minced. Blend in the water. Season with salt to taste.

Find it online: https://www.theoriginaldish.com/2020/05/03/charred-pepper-salsa/