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Roasted Summer Salsa Ingredients
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5 from 1 vote

Roasted Red Pepper Summer Salsa

A easy salsa recipe with a twist. This yummy Roasted Red Pepper Summer Salsa recipe needs just 6 ingredients and 45 minutes to make. Low-Carb. Keto. Gluten-Free. Paleo.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Condiment
Cuisine: American, Mexican
Servings: 6 servings
Calories: 66kcal


  • 1 red bell pepper
  • 4 roma tomatoes
  • 1 small onion (diced)
  • 1 fresh jalapeño pepper (seeded and finely chopped)
  • 1 lime (only the juice)
  • 2 tablespoon fresh cilantro (roughly chopped)
  • 2 tablespoon oil
  • to taste salt and pepper


  • Preheat the oven to 450ºF/230ºC.
  • Coat the red pepper and roma tomatoes with the oil and place onto a baking sheet. Slide into the oven and let it cook for 30 minutes.
  • Remove from the oven and set aside to cool down.
  • Once the pepper and tomatoes are cold, toss into a food processor.
  • Add the rest of the ingredients.
  • Give everything a quick pulsing blitz until it reached your desired consistency.


Tips and Tricks:
1. If you do not have a food processor, you can also chop the red pepper and tomato by hand, just be sure that none of the juiced go to waste!


Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 999IU | Vitamin C: 38mg | Calcium: 12mg | Iron: 1mg