Monday, May 27, 2013

Roasted Red Pepper Salsa

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Happy Memorial Day! This salsa is a perfect accompaniment for grilled steak and probably grilled chicken. We couldn't get enough of this. The roasted red peppers have a hint of a smoky flavor while the jalapeno adds subtle heat to the rest of it. The lemon juice, garlic and oil mellow out the flavors and combine them into a refreshing topping for steak right off the grill. I would have eaten this straight from the bowl if there were any leftovers. Enjoy!

Printable Recipe 

  • 3 large red bell peppers
  • 1 jalapeno pepper, deseeded and minced
  • 3 tbsp. fresh lemon juice
  • 2 tbsp. extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 3/4 tsp. salt
  • 2 tsp. fresh parsley, chopped

Preheat broiler to 500 degrees. Line a baking sheet with aluminum foil and set aside.

Cut each pepper in half and remove the seeds. Lay each pepper, skin side up, on the baking sheet. Press down so the peppers lay flat.

Broil for 15-20 minutes or until peppers are charred. Remove from oven and place in a large bowl. Cover tightly with plastic wrap or aluminum foil and let stand for 20 minutes.

When cool enough to handle, peel the skin off the peppers. Cut the peppers into small chunks and toss with remaining ingredients.  Refrigerate until ready to use. Serve on top of grilled steak or chicken.

Source: Adapted from Epicurious

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