Roasted Red Pepper Salsa
We love salsa. Chips and salsa has always been one of our favorite snacks. But here in Costa Rica it is really difficult to find good salsa. Everything that you can find at the store is so full of sugar that it tastes more sweet than spicy. Not at all what we want. So we started making our own salsas and have come up with some delicious recipes. This roasted red pepper salsa is one of our favorites.
Tomatoes are actually very expensive in here so I have been working on creating salsas that don’t use them. This one uses roasted red peppers as the base instead. This gives it a really awesome creamy texture and tons of flavor. If you have a gas stove, the peppers can be roasted right in the flame. If not, you can use the broil method that I always use. It’s actually easier anyway. Just wash your peppers and cut the onion in half and lay them all out on a sheet pan under high broil for about 10 minutes. The peppers turn a little black and charred looking but that’s okay. When they cool the skin will separate and peel right off.
Once your peppers are cooled and peeled, you add them to a food processor along with the onion, garlic, lime, salt and pepper. Then just blend it to a smooth consistency and it’s done! The flavors definitely coalesce if it’s refrigerated overnight, however. It’s good right away but always tastes better the next day. We’ve also noticed that the spiciness fades a little bit over time as well.
This roasted red pepper salsa is so delicious. It’s good with chips as an appetizer but we’ve also used it on nachos, tacos, and bowls, and in burritos. It’s always amazing and really elevates whatever you use it on. For something especially delicious, pair it with our Cilantro Lime Rice and this Spicy Shredded Chicken. We hope you all enjoy this simple and delicious salsa as much as we do!