food processor salsafood-processor-salsasalsa

Roasted Red Pepper & Tomato Salsa

Ingredients

  • 1 large red pepper
  • 1 medium red onion, roughly chopped
  • Fresh cilantro to taste
  • 1 tablespoon Jovial 100% Organic Extra Virgin Olive Oil
  • One 18-ounce jar Jovial Tomatoes (Whole Peeled or Crushed)
  • 1 red chili
  • Salt and pepper to taste
  • ½ tablespoon cumin powder
  • 1 lemon (zest and juice)
  • A pinch of sugar (optional)
Organic Italian Whole Peeled Tomatoes

Organic Italian Whole Peeled Tomatoes

$5.79
Organic Italian Crushed Tomatoes

Organic Italian Crushed Tomatoes

$4.79
Regular price
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99
Regular price

Instructions

  1. Cut pepper into two halves, remove seeds, and roast at 400°F degrees for about 30 minutes (or until skin is black and blistered). Let pepper cool on the side.
  2. In a food processor put the onion (roughly chopped), cilantro, and olive oil. Pulse until onions are finely chopped.
  3. Run cooled pepper under cold water and remove skin, it should peel off easily.
  4. Add roasted pepper, tomatoes (if using whole peeled drain the liquid), and red chili to the food processor. Pulse a few times, until desired texture is achieved.
  5. Add salt, pepper, cumin powder, zest, and juice of the lemon. Pulse once or twice until everything is combined.
  6. Taste salsa to adjust for salt and if needed add a pinch of sugar to balance the acidity.
  7. Refrigerate to cool, then serve with your favorite chips.

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Roasted Red Pepper & Tomato Salsa

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