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Epic Roasted Pepper Salsa

6 to 8 medium-sized peppers, mixed varieties (we used jalapenos, pasilla, and Anaheim chiles)

1 small yellow onion, peeled and quarered

2 medium tomatoes, cored and quartered

1 large handful fresh cilantro

Juice of two limes

Salt and pepper to taste

Roast peppers until skin is blackened on all sides. Wearing gloves to protect your hands, carefully peel, seed, and core the peppers. Place pepper flesh and remaining ingredients in a food processor. Process until large chunks are all broken down. Season with salt and pepper to taste. Serve with chips and/or guacamole. Serves 8.