


Ingredients
Instructions
- 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.
- In a food processor put the onion (roughly chopped), cilantro, and olive oil. Pulse until onions are finely chopped.
- Run cooled pepper under cold water and remove skin, it should peel off easily.
- 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.
- Add salt, pepper, cumin powder, zest, and juice of the lemon. Pulse once or twice until everything is combined.
- Taste salsa to adjust for salt and if needed add a pinch of sugar to balance the acidity.
- Refrigerate to cool, then serve with your favorite chips.