bell pepper salsa recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best bell pepper salsa recipe

I’ve been making this bell pepper salsa recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful condiment that’s perfect for topping tacos, grilled meats, or veggies.

The sweetness of the bell peppers pairs beautifully with the tanginess of the lime juice, and the onion adds a nice depth of flavor. My kids love helping me make it, and they’re always eager to taste the finished product.

We like to use this salsa on our favorite Mexican dishes, but it’s also great as a dip for chips or as a topping for salads. The best part is that it’s incredibly easy to make and can be prepared in just a few minutes.

I like to make a big batch and store it in the fridge for up to a week. This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out.

Bell Pepper Salsa

4.7 from 929 votes

A fresh and vibrant salsa made with roasted bell peppers, tomatoes, and cilantro. This versatile condiment pairs perfectly with tortilla chips, tacos, or grilled meats.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 6Cuisine: InternationalCalories: 45 kcal

🥘Ingredients

For the Salsa

3 large bell peppers (red, yellow, or orange)
2 medium ripe tomatoes
1 small red onion, quartered
2 cloves garlic, unpeeled
1 jalapeno pepper (optional, for heat)
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Line a baking sheet with aluminum foil for easy cleanup.
3Place the whole bell peppers, tomatoes, red onion quarters, garlic cloves, and jalapeno (if using) on the prepared baking sheet.
4Roast for 20 minutes, turning halfway through, until the pepper skins are charred and blistered and the tomatoes are soft.
5Remove the baking sheet from the oven.
6Transfer the bell peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes to loosen the skins.
7Peel off the charred skins, remove the stems and seeds, and roughly chop the flesh.
8Peel the roasted garlic cloves and squeeze the soft garlic into a blender or food processor.
9Add the chopped peppers, roasted tomatoes, onion, and jalapeno (if using).
10Pulse 4 to 5 times until the salsa is chunky but well combined.
11Transfer the mixture to a mixing bowl.
12Stir in the chopped cilantro, lime juice, olive oil, salt, and black pepper.
13Taste and adjust seasoning if needed.
14Serve immediately at room temperature or refrigerate for 30 minutes to allow flavors to meld.
15The salsa will keep in an airtight container in the refrigerator for up to 3 days.

🔧Equipment

Baking sheet
Aluminum foil
Blender or food processor
Knife
Cutting board
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 45 kcal🧈Total Fat: 2.5g💛Saturated Fat: 0.4g❤️Cholesterol: 0mg🧂Sodium: 200mg🌾Total Carbs: 6g🥦Dietary Fiber: 1.5g🍬Sugars: 3g🥩Protein: 1g

📝Notes

For a smokier flavor, you can char the peppers directly over a gas flame or under a broiler. Adjust the heat by adding more or fewer jalapenos, or by including the seeds.

Watch Video Of How Bell Pepper Salsa Works

This bell pepper salsa recipe is always a good idea for any occasion – whether you’re hosting a gathering or just need a quick snack. It’s incredibly versatile and can be used as a topping, dip, or even as an ingredient in other recipes.

One of my favorite things about this recipe is how easy it is to customize – feel free to add your own twist by incorporating different spices or herbs. When storing leftovers, be sure to keep them in an airtight container in the fridge for up to 5 days.

❓ Frequently Asked Questions About Bell Pepper Salsa

Q: What type of bell peppers should I use?

I recommend using a combination of red and green bell peppers for this recipe. Red bell peppers add a sweeter flavor, while green bell peppers provide a slightly bitter taste. You can also use yellow or orange bell peppers if you prefer.

Q: Can I use canned diced tomatoes instead of fresh tomatoes?

Yes, you can use canned diced tomatoes as a substitute for fresh tomatoes. However, keep in mind that canned tomatoes may have added salt or preservatives that can affect the flavor of your salsa.

Q: How long does this salsa keep in the fridge?

This salsa typically keeps in the fridge for up to 5 days. If you notice any signs of spoilage or mold, it’s best to err on the side of caution and discard it.

Q: Can I make this salsa in large batches?

Yes, you can easily double or triple this recipe if you need to make a larger batch. Simply adjust the ingredient quantities accordingly and store any leftovers in an airtight container.

Q: Is this salsa suitable for vegetarians?

This recipe is vegetarian-friendly, but be sure to check the ingredients of your lime juice and any other store-bought items to ensure they align with your dietary preferences.

Similar Posts