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Restaurant style Roasted Red Pepper Salsa is a vibrant alternative to tomato salsa!


makes 1 pint

Total time

0 minutes






  • 1 jar drained roasted red peppers (about a cup)
  • ¼ red onion, peeled and rough chopped
  • assorted colorful bell peppers, I used 1/2 each of a yellow, orange, and green pepper
  • 1 jalapeno, rough chopped, seeds and all
  • 1 handful of fresh cilantro, stems removed
  • juice of limes
  • 1 tsp sherry vinegar
  • salt and pepper to taste


  1. Put the drained roasted peppers into a small food processor and pulse about 20 times, until they are pureed but still have a slight texture. Remove to a bowl.
  2. I process each ingredient separately so that they get evenly minced. Pulse the red onion until finely chopped and then remove to the bowl.
  3. Do the same with the bell peppers, and then the jalapeno, and finally the cilantro. Add it all to the bowl.
  4. Mix everything together with a spoon, and add the lime juice, vinegar, and a little salt and pepper.
  5. Cover and refrigerate until well chilled. Just before serving, taste it and adjust the lime, vinegar, salt and pepper to your liking.
  6. This will keep well for a day in the refrigerator.
  7. View the recipe instructions at The View From the Great Island




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