Roasted Bell Pepper Salsa

It’s incredibly simple to prepare this meal! This was an immediate hit because I have two picky eaters to feed. Pork chops and bouillon together give the rice such a rich flavor. Enjoy!

Prep Time: 20 mins
Cook Time: 5 mins
Additional Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 green bell pepper, seeded and halved
  2. 1 red bell pepper, seeded and halved
  3. 1 yellow bell pepper, seeded and halved
  4. 1 tablespoon canola oil, or as needed
  5. 2 Roma (plum) tomatoes, chopped
  6. ⅓ cup chopped green onions
  7. ¼ cup fresh chopped cilantro
  8. 1 jalapeno pepper, minced
  9. 2 cloves garlic, minced
  10. 1 lime, juiced
  11. ½ teaspoon salt

Instructions

  1. Set an oven rack about 4 inches from the heat source and preheat the oven’s broiler.
  2. Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
  3. Broil in the preheated oven until charred, 5 to 8 minutes.
  4. Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
  5. 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.

 

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