Roasted Red Pepper Salsa
Recipes Appetizers Mexican Quick and Easy Vegetarian
Description
Instead of using regular canned tomatoes, use jarred roasted red peppers. The roasted peppers give a great, rich flavor and beautiful color.
Ingredients
1 cup jarred roasted red peppers, drained
1/4 red onion, peeled and chopped
1/2 each of a yellow, orange, and green bell pepper
1 jalapeno, rough chopped, seeds and all
1-2 cloves garlic, chopped
handful of fresh cilantro leaves, stems removed
freshly squeezed juice of 2 limes
1 t. sherry vinegar
salt and pepper, to taste
Directions
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Put drained roasted peppers into a small food processor; pulse about 20 times, until pureed, but still has a slight chunky texture. Pour into a bowl.
Process each ingredient separately to get evenly chopped. Pulse red onion until finely chopped; remove to the bowl.
Continue this process with the bell peppers, then the jalapeno, garlic, and finally the cilantro. Place all in the bowl.
Mix everything together with a spoon; add the lime juice, vinegar, and a little salt and pepper.
Cover; refrigerate until chilled.
Right before serving, taste and adjust the lime, vinegar, salt and pepper to your taste.
Serve with tortilla chips, Fritos on as a garnish on top of fish.
Keeps for 1 day in the refrigerator.
Makes 1 pint.
Prep Time
Cook Time
PT0M