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Epic Roasted Pepper Salsa
A delicious roasted pepper salsa, perfect for when you have a deluge of late-summer peppers.
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 8
Ingredients
- 6 to 8 medium=sized peppers, mixed varieties (We used jalapenos, pasilla, and Anaheim chilies)
- 1 small yellow onion, peeled and quartered
- 1 clove garlic, peeled
- 1/2 cup fresh cilantro leaves (approximately one large handful)
- juice of two fresh limes
- salt and pepper to taste
Instructions
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Under a broiler, roast peppers until skin is blackened on all sides, approximately 3-4 minutes on each side. 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