Roasted Bell Pepper Salsa

Name: Roasted Bell Pepper Salsa
Total time: 90
Yield: 6
Ingredients: 1 green bell pepper, seeded and halved; 1 red bell pepper, seeded and halved; 1 yellow bell pepper, seeded and halved; 1 tablespoon canola oil, or as needed; 2 Roma (plum) tomatoes, chopped; ⅓ cup chopped green onions; ¼ cup fresh chopped cilantro; 1 jalapeno pepper, minced; 2 cloves garlic, minced; 1 lime, juiced; ½ teaspoon salt

Recipe by TJ Lombard from allrecipes.com

Appetizer 2 Hr. 30 Mins.

Ingredients

6 servings

•

1 green bell pepper, seeded and halved
•

1 red bell pepper, seeded and halved
•

1 yellow bell pepper, seeded and halved
•

1 tablespoon canola oil, or as needed
•

2 Roma (plum) tomatoes, chopped
•

⅓ cup chopped green onions

•

¼ cup fresh chopped cilantro
•

1 jalapeno pepper, minced
•

2 cloves garlic, minced
•

1 lime, juiced
•

½ teaspoon salt

Instructions

Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
Broil in the preheated oven until charred, 5 to 8 minutes.
Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.