Roasted Red Pepper Salsa
The View From the Great Island
Restaurant style Roasted Red Pepper Salsa is a vibrant alternative to tomato salsa!
- 1 jar drained roasted red peppers (about a cup)
- 0.25 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
- 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.
- I process each ingredient separately so that they get evenly minced. Pulse the red onion until finely chopped and then remove to the bowl.
- Do the same with the bell peppers, and then the jalapeno, and finally the cilantro. Add it all to the bowl.
- Mix everything together with a spoon, and add the lime juice, vinegar, and a little salt and pepper.
- Cover and refrigerate until well chilled. Just before serving, taste it and adjust the lime, vinegar, salt and pepper to your liking.
- This will keep well for a day in the refrigerator.