Roasted Pepper Salsa

I think one of the things I have enjoyed most about working from home is getting back in the kitchen!

I would love to say that I have been able to make dinner every night, lunches every afternoon and have fresh baked bread in the oven when the Hub’s get’s home… but it’s a good day if I even have dinner ready! I love being my own boss, but I have yet to figure out how I did everything I am doing now plus worked 40+ hours a week at my day job!!!

Last week I was able to experiment with our homegrown tomatoes and made the best SALSA in the world! I learned that the trick is adding in ROASTED peppers!!! Ok… are you ready to make the greatest salsa ever and impress all your friends?



Preheat the oven to 325 degrees.

Start with the tomatoes! Cut them into chunks and place (skin side down) on a pan with edges. Then do the same for the peppers. I like to use an even pepper-to-tomato ratio, but not all of my peppers are of the hot variety.

On this cooking sheet I have:
– Entire bulb of garlic
– One large yellow (or red) onion (quartered)
– Two whole sweet red bell peppers
РTwo-to-four jalape̱os (depends on how hot you want it)
– Three yellow and green peppers
– Three small hot red chili peppers (optional – sliced in half and seeded)

Drizzle your sheet(s) with a small amount of olive oil and stick them in the preheated oven.


After about 60-90 minutes at 325, the peppers are nice and black on top and the tomatoes are nice and roasted. The garlic should be like butter. Let them cool down a bit.

When they are cool enough to handle, I removed the skins (you don’t have if you don’t want to) and toss everything else into the food processor.

Begin to pulse. Stop and push down any stubborn chunks that try to escape the blade.


Add a handful of cilantro leaves, the juice of one lime, cumin, salt and fresh black pepper. Mix again until the salsa is thick, but you can still see visible pepper chunks here and there.



* You don’t have to roast everything, but the peppers are a MUST!


5 responses to “Roasted Pepper Salsa”

  1. Do you add tomatoes? If so, how many? I have bowls full from our garden and I NEED to use them. 🙂

  2. Oh the salsa sounds so amazing and so fresh! Yum!

  3. Because of your inspiration, I roasted bell peppers and jalapenos for salsa. So tasty!

  4. So is the bulb of garlic you roast in its paper?

  5. Yum!! That salsa looks amazing. Roasted peppers are one of my all time favorite ingredients!