The Best Roasted Pepper Salsa Recipe

Salsa is the perfect side dish to my cheesy topped spicy potato wedges - recipe to follow.  Slight cooking involved in this as you have to char your peppers!  Roasting them till they're nicely charred results in soft, sweet and delicious peppers.

Of course roasted peppers can be used in whatever else you fancy - you don't have to make salsa with them.

Salsa doesn't need to be really spicy hot - but personally I can't quite see why you wouldn't want it at least a bit spicy.
If you want more salsa just double the amounts.

To make a decent amount of salsa you will need:
Olive oil
1 red bell pepper
1/2 a green bell pepper
1 large ripe tomato - diced
1 red onion - diced
1 clove garlic - finely chopped
1 red chilli pepper of medium heat - deseeded
 pinch of salt to season
a good squeeze of lime juice
two good pinches of chilli powder - or to taste
about half a teaspoon of red wine vinegar - to taste
a small amount of freshly chopped coriander - leaves only

Preheat your oven to 200C/400F or Gas 6
Slice the peppers in half and remove the seeds.  Smear with a little olive oil and pop onto a baking sheet for about 25 minutes.  

By this time your peppers will be nice and soft and either charred or getting on for.  If you're impatient like me, just use a cooks blowtorch and that will do the trick in seconds.

Put the peppers into a plastic bag or cover in cling film and after 5 minutes the skin will peel away easily.  Leave to cool and then remove the stem and peel the skin and discard.

Slice into smallish dice and put into a medium sized bowl.
Be sure they pepper is cold before adding the rest of the ingredients.
Add the tomato, onion, garlic, chilli and a very small pinch of salt.

Now add a glug of olive oil and a squeeze of lime juice along with the chilli powder and just 1/2 a teaspoon of red wine vinegar.  Remember you can always add more of anything if you wish.  Just have a taste and see what you think.

 Leave at room temperature for at least an hour then stir in the coriander.  
 Now you can serve as soon as with whatever takes your fancy.

*If you want to make this in advance I would make it no earlier that the same day but I'd add the coriander just before serving.


  1. I love fresh salsa, you can't beat it - yours looks wonderful Jan!


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