Save This vibrant mild roasted red pepper and garlic salsa transforms ordinary meals into memorable dining experiences. The natural sweetness of roasted red peppers balanced with garlic creates a versatile condiment that elevates everything from simple tortilla chips to grilled meats.
I first created this recipe when hosting an impromptu gathering and needed something impressive with pantry staples. The vibrant color and smoky-sweet flavor had everyone asking for the recipe, and it's been my signature party contribution ever since.
Ingredients
- Red bell peppers: The star ingredient providing natural sweetness and vibrant color. Look for firm peppers with glossy skin and no soft spots.
- Garlic cloves: Roasting transforms harsh garlic into mellow sweetness. Choose firm bulbs without any sprouting.
- Tomato: Adds moisture and balances the sweetness. Roma or plum varieties work best for their meatiness.
- Red onion: Provides mild sharpness. Select onions that feel heavy for their size with tight, papery skin.
- Mild chili pepper: Contributes gentle heat without overwhelming. Anaheim or banana peppers offer perfect mild spice.
- Fresh cilantro: Brings brightness and herbal notes. Look for bunches with perky leaves and no yellowing.
- Lime juice: Adds essential acidity. Always use fresh squeezed for the brightest flavor.
- Sea salt: Enhances all flavors. Flaky sea salt dissolves well and has cleaner taste.
- Ground cumin: Provides earthy depth. Buy whole seeds and grind yourself for maximum flavor.
- Black pepper: Adds subtle heat and complexity. Freshly ground makes a noticeable difference.
- Olive oil (optional): Creates silkier texture and richer mouthfeel. Use good quality extra virgin for best results.
Instructions
- Preheat and prepare:
- Turn your oven broiler to high or heat up your grill. While waiting, arrange your vegetables on a clean cutting board, keeping the garlic unpeeled which protects it from burning during the roasting process.
- Roast the vegetables:
- Place red bell peppers, unpeeled garlic cloves, tomato, chili pepper, and red onion on a baking sheet. Position the sheet about 6 inches from the heat source. Roast for 15 to 20 minutes, turning occasionally with tongs. You want the peppers to develop charred spots all over their surface, which creates that distinctive smoky flavor. The vegetables should become soft and slightly collapsed. Watch the garlic carefully and remove after about 10 minutes when it feels soft when gently squeezed.
- Steam the peppers:
- Immediately transfer the roasted peppers to a bowl and cover with a plate or plastic wrap. This traps steam which loosens the skin from the flesh, making them much easier to peel. Allow them to steam for 5 minutes until cool enough to handle.
- Peel and prep:
- Gently peel the charred skin off the peppers, remove stems and seeds. The skin should slip off easily, but don't worry about removing every bit as some char adds flavor. Squeeze the roasted garlic from its papery skin, which should slide right out when properly roasted.
- Process the vegetables:
- Add all your roasted vegetables to a food processor. For a chunkier texture, pulse just a few times. For a smoother salsa, blend longer. The consistency is entirely up to your preference, though I find a slightly chunky texture provides the most interesting mouthfeel.
- Add seasonings:
- Add the cilantro, fresh lime juice, sea salt, cumin, black pepper, and olive oil if using. Pulse briefly just to incorporate everything. Taste the mixture and adjust seasonings as needed, perhaps adding more salt or lime juice to brighten the flavors.
Save The roasting process is truly what makes this salsa special. I discovered that leaving the garlic in its skin during roasting creates a remarkable transformation from sharp and pungent to mellow and almost sweet. My family particularly loves when I make a double batch so we can use the leftovers throughout the week on everything from morning eggs to evening tacos.
Storage and Shelf Life
This salsa keeps wonderfully in an airtight container in the refrigerator for up to 5 days. The flavors actually improve after a day as they meld together, making this an ideal make-ahead recipe for entertaining. For longer storage, portion the salsa into freezer-safe containers, leaving about half an inch of headspace for expansion. It freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before using. You may notice a slight texture change after freezing, but a quick pulse in the food processor will refresh it.
Creative Serving Ideas
While this salsa is delightful with tortilla chips, its versatility extends far beyond the expected. Spoon it over grilled chicken or fish for an instant sauce that adds color and flavor. Stir a generous dollop into scrambled eggs for a vibrant breakfast upgrade. Spread it on toasted baguette slices topped with goat cheese for an elegant appetizer. Mix it with mayonnaise or Greek yogurt for a sandwich spread that transforms ordinary lunch fare. I even use it as a pizza sauce alternative when I want something different yet familiar.
Heat Level Customization
This recipe is intentionally mild to please most palates, but can be easily adjusted to your heat preference. For those who enjoy more spice, substitute the mild chili pepper with a jalapeño or serrano pepper, keeping some seeds for extra heat. Alternatively, add a pinch of crushed red pepper flakes or a dash of hot sauce to the finished salsa. For an even milder version, especially for children, omit the chili pepper entirely and increase the bell pepper amount slightly. The beauty of homemade salsa is that you can taste and adjust as you go.
Dietary Adaptations
This salsa naturally accommodates many dietary needs. For those following low-sodium diets, simply reduce or omit the added salt. The roasted vegetables provide plenty of flavor on their own. For oil-free diets, skip the optional olive oil. The texture will be slightly less rich but still delicious. Those following AIP or nightshade-free diets can create a similar concept using roasted carrots and beets as the base instead of peppers and tomatoes. While different in flavor, the roasting method still creates that wonderful depth of flavor.
Save This salsa is a delicious way to add flavor to any meal. Its vibrant color and smoky-sweet taste make it a crowd-pleaser.
Recipe FAQ
- → How can I intensify the smoky flavor?
Try roasting the vegetables over an open flame or on a grill to enhance smoky undertones, rather than using an oven broiler.
- → What can I use if I don't have cilantro?
Substituting parsley for cilantro provides a fresh herbal note that still complements the salsa’s flavor profile.
- → How do I make it spicier?
Increase the heat by adding a hotter chili pepper, or leave in some of the seeds from your chosen mild pepper.
- → Can this salsa be made ahead?
Yes, it keeps well in the refrigerator for up to 3 days. Let it return to room temperature before serving for best taste.
- → What are the best serving options?
It’s ideal with tortilla chips, as a topping on grilled chicken or fish, or spread on toasted bread and sandwiches.
- → Is this suitable for those with dietary restrictions?
Absolutely. It’s vegan, gluten-free, and free from dairy, eggs, nuts, and soy. Just check your seasonings for safety.