Roasted Red Pepper Summer Salsa

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: servings

Calories: 66kcal

Author: Roche Woodworth

Ingredients

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

Instructions

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.

Notes

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!

Nutrition