Mild Roasted Red Pepper Garlic (Print View)

A vibrant, lightly spiced salsa with sweet roasted peppers and garlic for dipping or topping.

# Components:

→ Vegetables

01 - 2 large red bell peppers
02 - 4 cloves garlic, unpeeled
03 - 1 small tomato, cored
04 - 1/4 small red onion, peeled
05 - 1 mild chili pepper (e.g., Anaheim or banana pepper), seeded

→ Herbs & Seasonings

06 - 2 tablespoons fresh cilantro, chopped
07 - 1 tablespoon fresh lime juice
08 - 1/2 teaspoon sea salt, or to taste
09 - 1/4 teaspoon ground cumin
10 - Freshly ground black pepper, to taste

→ Optional Additions

11 - 1 tablespoon olive oil (for richer texture)

# Directions:

01 - Preheat your oven broiler or grill to high heat.
02 - Arrange the red bell peppers, unpeeled garlic cloves, tomato, chili pepper, and red onion on a baking sheet.
03 - Roast the vegetables for 15–20 minutes, turning as needed, until the peppers are nicely charred and the vegetables are tender. Remove the garlic after approximately 10 minutes if it softens sooner.
04 - Transfer the roasted bell peppers to a bowl. Cover with a plate or plastic wrap and let them steam for 5 minutes. This will make peeling easier. Once steamed, carefully peel off the skins and remove the stems and seeds.
05 - Gently peel the softened garlic cloves.
06 - Combine the roasted peppers, peeled garlic, tomato, chili pepper, and red onion in a food processor. Pulse a few times for a chunky consistency or blend until your desired smoothness is achieved.
07 - Add the chopped cilantro, lime juice, sea salt, cumin, black pepper, and olive oil (if using) to the food processor. Pulse to integrate the ingredients. Taste and adjust seasonings as necessary.
08 - Serve the salsa at room temperature or chilled.

# Expert Advice:

01 -
  • Ready in just 35 minutes total
  • Made with fresh wholesome ingredients
  • Naturally vegan and gluten-free
  • Customizable heat level to suit your preferences
  • Versatile use as a dip, spread or sauce
02 -
  • Low calorie yet incredibly flavorful at just 50 calories per serving
  • Can be made up to 3 days ahead for easy entertaining
  • Freezes beautifully for up to 3 months in airtight containers
  • Perfect gateway recipe for those sensitive to spicy foods
03 -
  • Always roast vegetables until they're deeply caramelized for maximum flavor development. Those charred bits contain concentrated umami compounds that make the salsa extraordinary.
  • When selecting peppers, choose ones that feel heavy for their size with tight, shiny skin.
  • For the smoothest texture, remove as much of the pepper skin as possible after roasting. However, leaving a bit adds rustic character and smoky notes.
  • Finally, allow the finished salsa to rest at least 30 minutes before serving to let the flavors fully develop and meld together.

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