Roasted Bell Pepper Salsa Recipe

Ingredients

• 1 green bell pepper, seeded and halved
• 1 tablespoon canola oil, or as needed
• 2 Roma (plum) tomatoes, chopped
• ¼ cup fresh chopped cilantro
• 1 jalapeno pepper, minced
• 2 cloves garlic, minced
• 1 lime, juiced
• ½ teaspoon salt

Directions

Move your oven rack so it’s about 4 inches from the broiler, then go ahead and preheat the broiler. Slice the bell peppers in half and place them cut-side down on a broiler pan or baking sheet. Give them a light brush of canola oil. Pop the peppers under the broiler and let them cook until the skin is nicely charred, which usually takes around 5 to 8 minutes. Once they’re done, transfer the peppers to a bowl and cover it with plastic wrap. Let them steam for about 5 minutes—that makes the skin easier to peel off. After that, peel away the skin, discard it, and roughly chop the peppers. Throw the chopped peppers, Roma tomatoes, green onions, cilantro, jalapeño, garlic, and lime juice into a blender and blend everything until smooth. For the best flavor, chill the salsa in the fridge for at least an hour before serving.