Best Roasted Tomato Pepper Salsa Recipes

ROASTED TOMATO AND BELL PEPPER SALSA

Steps:

• Preheat broiler.
• Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
• Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.

ROASTED TOMATO, ONION, PEPPER & CHIPOTLE SALSA

Steps:

• Preheat the broiler to high, placing the rack in the upper third of the oven. Line a baking sheet with tin foil and toss, directly on the sheet, the tomatoes and onion and red peppers with the olive oil. Broil, stirring now and then, until the tomatoes have collapsed and the onions have softened a bit and everything is slightly charred, about 10 minutes. Place the tomatoes, onions and red peppers in a food processor with the chipotle, cilantro and lime juice, garlic and blitz until everything is puréed. Remove the salsa to a bowl and season to taste with salt.

ROASTED TOMATO PEPPER SALSA

Steps:

• 1. Preheat oven to 400F (200C). Slice tomatoes in half and place on a large baking sheet. Core and seed all peppers, then cut sweet pepper into chunky pieces and leave jalapeno peppers as is. Add both to sheet with tomatoes along with garlic. Drizzle with 1 tbsp (15 mL) oil, then sprinkle with salt and pepper. Roast in centre of oven until tomatoes and peppers are tender and garlic is soft, about 15 min. Stir halfway through roasting. 2. Meanwhile, squeeze 1 tsp (5 mL) juice from lime into a medium bowl. Stir in 1 tbsp (15 mL) oil and cilantro. When vegetables are roasted, coarsely chop tomatoes and sweet pepper and mince jalapenos. Remove and discard skins from garlic and finely chop. Stir all into lime mixture, then taste and add salt and pepper if needed. Salsa will keep well, covered and refrigerated, up to 3 days.