Chef Tom Fraker
Roasted Sweet Pepper Salsa
Roasted Sweet Pepper Salsa
Rated 5.0 stars by 1 users
Category
Sauces & Seasonings
Cuisine
Mexican
Servings
About 3½ cups
Prep Time
25 minutes
Cook Time
12 minutes
Ingredients
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5 Roma Tomatoes
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3 Tomatillos, husks removed; rinsed
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1 Melissa’s Perfect Sweet Onion, peeled
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1 pound Melissa’s Long Sweet Peppers
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5 Fresh Serrano Chiles
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As needed Extra Virgin Olive Oil
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Kosher Salt & Freshly Ground Pepper, to taste
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2 cloves Melissa’s Peeled Garlic, minced
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1 Lime
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½ bunch Melissa’s Fresh Cilantro, finely chopped
Directions
Preheat the oven to 425ºF.
Place the tomatoes, tomatillos, onion, long sweets and serrano chiles on a sheet pan. Rubbed them all over with the olive oil and season them with the salt and pepper. Place them in the oven and roast until slightly charred, about 12 minutes.
Place the tomatoes, tomatillos and onion in a blender and purée until smooth. Pour the mixture into a mixing bowl.
Remove the stems from the sweet peppers and serrano chiles, dice them and add to the bowl.
Add the garlic to the bowl and cut the lime in half and squeeze the juice into the bowl. Add the cilantro and mix well.
Serve with veggie sweet wedges as a healthy alternative to chips.
Recipe Note
For veggie sweet wedges, simply slice them in half lengthwise and remove the seeds. Dip into the salsa and enjoy!
Filed in:
Cilantro,
Long Sweet Peppers,
Organic Limes,
Organic Roma Tomatoes,
Peeled Garlic,
Perfect Sweet Onion,
Perfect Sweet Onions,
Roasted Sweet Pepper Salsa,
Roma Tomatoes,
Sauces & Seasonings,
Serrano Chiles,
Serrano Peppers,
Tomatillos,
Veggie
