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Ingredients

1 green bell pepper, seeded and halved 1 red bell pepper, seeded and halved 1 yellow bell pepper, seeded and halved 1 tablespoon canola oil, or as needed 2 Roma (plum) tomatoes, chopped ⅓ cup chopped green onions ¼ cup fresh chopped cilantro 1 jalapeno pepper, minced 2 cloves garlic, minced 1 lime, juiced ½ teaspoon salt

Nutrition Info

47.6 calories carbohydrate: 6.3 g cholesterol: : - fat: 2.6 g fiber: 1.8 g protein: 1.1 g saturatedFat: 0.2 g servingSize: - sodium: 198.8 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
Broil in the preheated oven until charred, 5 to 8 minutes.
Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

6 servings

Sweet, tangy, and delicious roasted salsa. I love to eat this with chops or as a side to Mexican dishes.