Roasted Red Pepper & Tomato Salsa

Roasted Red Pepper & Tomato Salsa


  • Handful of fresh cilantro
  • 1/2 teaspoon cumin
  • 4 cloves garlic, chopped
  • 1/2 habanero or jalapeno pepper
  • 1 Juice of lime
  • 2 tablespoons olive oil
  • 1/2 medium onion
  • 1/2 red pepper
  • Salt (to taste)** I used smoked sea salt
  • 5 medium tomatoes


  1. Preheat oven to broil.
  2. Cut tomatoes in half and onions in quarters and arrange on a tin-foil lined baking sheet.
  3. Add the red pepper, garlic cloves (whole & with skin) and hot pepper. Drizzle with a bit of olive oil & salt.
  4. Broil for 10 min, until skin on tomatoes and pepper begins to char.
  5. Cool for 5 min.
  6. Remove tomato, pepper and garlic skins.
  7. Throw all veggies (except cilantro & lime) into food processor.
  8. Pulse 2-4 times (you want to leave it a bit chunky).
  9. Toss in a bowl with cilantro and lime juice.
  10. Add cumin and salt to taste.
  11. Serve with corn chips or toasted pita chips.

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