Roasted Pepper Salsa

roasted pepper salsa
Roasted Pepper Salsa
Makes about 4 cups
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  1. 4 red jalapeños, halved and seeded
  2. 3 poblano peppers, halved and seeded
  3. 1 (28-ounce) can diced tomatoes
  4. 1 (10-ounce) can diced tomatoes with green chiles
  5. 1 cup packed fresh cilantro leaves
  6. 2 cloves garlic, minced
  7. ½ cup chopped onion
  8. 2 tablespoons fresh lime juice
  9. 1 teaspoon salt
  1. Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
  2. Place jalapeños and poblanos, cut side down, on prepared pan.
  3. Bake for 20 minutes or until peppers look blistered. Place peppers in a resealable plastic bag, and let stand until cool enough to handle. Peel peppers, discarding charred skin.
  4. In the work bowl of a food processor, combine peppers and all remaining ingredients; process until chunky. Cover and refrigerate for up to 5 days.
Paula Deen Magazine