Roasted Pepper Salsa Recipe

Roasted Pepper Salsa
Recipe by: Paula Deen
Ingredients: Makes 1 quart
4 red jalapenos, halved and seeded
3 poblano peppers, halved and seeded
1 (28 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chiles
1 cup packed fresh cilantro leaves
2 cloves garlic, minced
½ cup chopped onion
2 tablespoons fresh lime juice
1 teaspoon salt
Assorted tortilla chips

  • Preheat oven to 425 degree. Line a rimmed baking sheet with aluminum foil.
  • Place jalapeno and poblano peppers, cut sides down, on prepared baking sheet. Bake for 20 minutes or until peppers look blistered. Place peppers in a resealable plastic bag; seal. Let stand for 10 minutes. When pepers are cool enough to handle, eel peppers, discarding charred skin.
  • In the work bowl of a food proessor, combine peppers, diced tomatoes, diced tomatoes with green chiles, cilantro, and garlic; process until chunky. Add onion, lime juice, and salt; pulse until combined. Store, covered, in refrigerator up to 1 week. Serve with tortilla chips.
Roasted Pepper Salsa Recipe

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