Name: Roasted Bell Pepper Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 2 large fresh red bell peppers (or a 12oz jar of roasted red peppers); 113g/ 4oz cherry tomatoes, diced; ¼ red onion, finely diced; 2 Tablespoons cilantro/coriander, finely chopped; 1 clove garlic, crushed; 1 Tablespoon red wine vinegar or lemon juice; 1 Tablespoon olive oil; 1 red chili, seeded and finely chopped (optional); ½ teaspoon salt, plus more to taste; Black pepper to taste

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Fresh, tangy and naturally sweet, this roasted red bell pepper salsa is a delicious snack or side dish.

This dish is a take on a Pico de Gallo and it’s a great summer side dish or snack. Serve it with tortilla chips, or on top of fish, chicken or steak. It seriously takes your dish to the next level.

It’s lovely and fresh to eat with lots of different textures and flavors throughout. The base of the roasted red pepper salsa is of course sweet roasted red pepper. It’s easy to roast these yourself and it only takes 10 minutes to roast (plus cooling time.) You can cook them in the air fryer too!

Ingredients

Find the amounts of the ingredients for this homemade salsa written in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

Fresh bell peppers. Red, yellow or orange sweet peppers work best. Green peppers are a little bitter. You can also use a jar of roasted red peppers if you are short on time.
Cherry tomatoes. These add bursts of juicy freshness amongst the sweet roasted peppers.
Red onion. Brings a little bite. This can be swapped for green onion too.
A garlic clove
Fresh cilantro. Adds flavor and a pretty pop of green throughout the salsa
Fresh chili (optional)
Red wine vinegar or apple cider vinegar. You can also use lemon juice if you have no vinegar.
Olive oil
kosher salt and black pepper.

See the recipe card for quantities.

Equipment

This is red pepper salsa is a chunky-style salsa so everything can be chopped by hand. If you want a thinner salsa, use a food processor to chop everything more finely.

Instructions

If you are roasting your own peppers, slice the peppers in half and remove their seeds and pith. Lay them on a roasting tray and place them under the broiler on high heat, around 5 inches away from the heat.

Let the peppers cook under the broiler for around 10 minutes until the skin is blistered and blackened. This skin will be peeled off later so don’t worry.

Add the cooked peppers to a container and seal it shut to let them steam and cool to room temperature, around 15 minutes.

Once they are cooled, peel off the blackened skin.

Chop the peppers up into small pieces and add to a large bowl along with chopped tomatoes.

Add in the crushed garlic, finely diced onion, cilantro, vinegar, oil, salt and pepper.

Stir it all together to coat.

Storage

Store this fresh salsa recipe in an airtight container in the fridge for up to 3 days.