Roasted Pepper and Basil Salsa
Bursting with smoky flavors and vibrant freshness, this Roasted Pepper and Basil Salsa is the ultimate homemade condiment to elevate your snacks and meals. Featuring sweet, charred red bell peppers, aromatic garlic, fresh basil leaves, and a hint of zesty lemon juice, this salsa strikes the perfect balance of sweet, savory, and tangy. For those who enjoy a little kick, the optional red chili adds a customizable heat level. Roasting the peppers to perfection brings depth and warmth to the dish, while the simple food processor technique makes preparation a breeze. Whether served with crispy tortilla chips, alongside grilled meats, or as a zesty topping for your favorite dishes, this versatile and healthy salsa is sure to be a crowd-pleaser. Perfect for entertaining or meal-prepping, it’s a must-try recipe that’s ready in under 30 minutes!
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 2 large Garlic cloves
- 1 cup Fresh basil leaves
- 2 tablespoons Extra virgin olive oil
- 1 small Red chili (optional, for heat)
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat the oven to 450°F (230°C) or set your broiler to high.
Place the red bell peppers on a baking sheet lined with foil or parchment paper. Roast them in the oven or under the broiler, turning occasionally, until the skins are charred and blistered on all sides (about 10–12 minutes).
Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap or a lid to let the peppers steam for 5 minutes. This will make the skins easier to peel.
While the peppers cool, peel the garlic cloves and set them aside. If using the red chili, remove the seeds if you prefer a milder salsa, and finely chop.
Once the peppers are cool enough to handle, peel off the charred skins, remove the stems, and discard the seeds. Roughly chop the roasted peppers.
In a food processor, combine the roasted peppers, garlic, basil leaves, olive oil, red chili (if using), lemon juice, salt, and black pepper. Pulse the mixture several times until it reaches your desired consistency (chunky or smooth).
Taste the salsa and adjust seasoning with additional salt, black pepper, or lemon juice if needed.
Transfer the salsa to a serving bowl and let it sit at room temperature for 10–15 minutes to allow the flavors to meld together.
Serve with tortilla chips, crusty bread, or use it as a topping for grilled chicken or fish. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 20.6 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
