Roasted Pepper Salsa Recipe

Prep vegetables

Wash tomatoes, jalapeños, and bell pepper. Peel outer papery skin from onion and cut the onion in half through the root; leave root intact to make it easier to handle while roasting.

Char roast

Place tomatoes, jalapeños, red bell pepper, and onion halves (cut side down) on a baking sheet lined with foil. Brush bell pepper and onion lightly with 1 tablespoon olive oil. Roast under a preheated broiler set to high, about 4–6 inches from the heat element, until skins are blackened and blistered: jalapeños 6–9 minutes (turn once), bell pepper 8–12 minutes (turn once), tomatoes 6–10 minutes, onion 8–10 minutes. Alternatively, char on a hot cast-iron skillet or gas burner over medium-high flame, turning vegetables with tongs until evenly blistered.

Steam and peel

Transfer hot roasted vegetables to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam — this loosens skins. Peel skins off tomatoes and bell pepper (use fingertips or a small knife). Remove and discard bell pepper stem and seeds. For jalapeños, remove charred stems; if you want less heat, slit and scrape out seeds and membranes with a spoon (wear gloves if desired). Roughly chop roasted vegetables into large chunks suitable for blending.

Combine in blender

Add the roasted tomato pieces, chopped red bell pepper, 2–3 roasted jalapeños (adjust for heat), and roasted onion to a blender or food processor. Add garlic cloves and about half the cilantro (reserve the rest for texture/garnish).

Add spices and liquid

To the blender, add 2 tablespoons fresh lime juice, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil. Add 2 tablespoons water if the mixture is too thick for blending.

Pulse to desired texture

Pulse or blend briefly to your preferred consistency: 6–10 short pulses for a chunky salsa; 20–30 seconds for a smooth, saucy salsa. Taste and adjust seasoning — add up to 1/4 teaspoon sugar if tomatoes are very acidic. If too spicy, add more tomato or a small squeeze of lime.

Transfer salsa to a bowl. Stir in remaining chopped cilantro and additional lime juice to taste. Let rest for at least 20–30 minutes at room temperature to let flavors meld. Chill up to 2 hours for best flavor; bring back to room temperature before serving if desired.

Serve with tortilla chips, grilled meats, tacos, or as a condiment. Store leftover salsa in an airtight container refrigerated for up to 5 days.