Six Pepper Salsa
Get ready to turn up the heat with this vibrant and flavorful Six Pepper Salsa, a recipe that brings a bold twist to classic salsa. Bursting with the smoky sweetness of roasted red, green, and yellow bell peppers, paired with the mild richness of poblano, the zesty kick of jalapeños, and the fiery punch of habanero, this recipe is a symphony of colorful peppers. Charred Roma tomatoes, caramelized garlic, and fresh cilantro round out the flavor profile, while a splash of lime juice adds bright acidity. Quick and easy to prepare, this salsa features a blend of smoky, spicy, and tangy notes and takes only 30 minutes to chill for the flavors to truly shine. Perfect as a dip for tortilla chips or as a bold topping for tacos, grilled meats, or roasted vegetables, this gluten-free, crowd-pleasing recipe is a must-try for salsa lovers. Add some zest to your next gathering with this versatile and irresistibly delicious roasted pepper salsa!
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Recipe Information
Ingredients
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large yellow bell pepper
- 1 medium poblano pepper
- 2 medium jalapeño pepper
- 1 small habanero pepper
- 4 medium Roma tomatoes
- 1 medium red onion
- 3 large garlic cloves
- 0.5 cup fresh cilantro
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Preheat your oven's broiler or a grill to high heat.
Cut the red, green, and yellow bell peppers, poblano pepper, jalapeños, and habanero in half lengthwise. Remove the seeds and membranes from all peppers except the jalapeños and habanero if you prefer extra heat.
Place the peppers skin-side up on a baking sheet. Add the Roma tomatoes and garlic cloves to the same sheet.
Drizzle the olive oil over the peppers, tomatoes, and garlic. Broil or grill for 8-10 minutes, or until the skins are charred and blistered.
Remove the baking sheet from the oven and carefully transfer the peppers to a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes to loosen the skins.
Peel the charred skins off the peppers, tomatoes, and garlic once cooled. Discard the skins.
Roughly chop the peeled peppers, tomatoes, and garlic and transfer them to a food processor.
Add the chopped red onion, fresh cilantro, lime juice, salt, and ground black pepper to the food processor.
Pulse the mixture to your desired level of chunkiness. For a smoother salsa, process longer; for a chunkier texture, pulse briefly.
Taste and adjust the seasoning with additional salt, lime juice, or cilantro, if needed.
Transfer the salsa to a serving bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve as a dip with tortilla chips or as a topping for your favorite dishes. Enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2420 mg | 105% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 30.4 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2669 mg | 57% | |
*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.
