Roasted Bell Pepper and Tomatillo Salsa

Bell Pepper Salsa Verde is a vibrant and delicious condiment that marries roasted vegetables’ smoky, charred flavors with fresh, zesty notes of lime and cilantro. This salsa is a perfect accompaniment to a wide variety of dishes and stands out for its simplicity and depth of flavor. Combining tomatillos, bell peppers, jalapeño, and garlic, all roasted to perfection creates a rich and refreshing salsa.

This salsa’s foundation is built on readily available ingredients: tomatillos, green and orange bell peppers, a jalapeño, garlic, fresh cilantro, lime juice, salt, black pepper, and extra virgin olive oil. Each ingredient plays a crucial role in the salsa’s final flavor profile.

Start by preheating your oven to 425°F (220°C). Place the husked and rinsed tomatillos, halved and seeded bell peppers, halved and seeded jalapeño, and a clove of garlic on a baking sheet. Drizzle them with two tablespoons of extra virgin olive oil, ensuring all the vegetables are well-coated. This step is essential as the olive oil not only aids in the roasting process but also adds a rich, fruity note to the salsa.

Roast the vegetables in the oven for about 15-20 minutes or until they are soft and slightly charred. Roasting enhances the vegetables’ natural sweetness and imparts a smoky depth that sets this salsa apart from its raw counterparts. The garlic, in particular, mellows out and develops a sweet, nutty flavor when roasted.

Once the vegetables are roasted to perfection, transfer them to a blender or food processor. Add half a cup of fresh cilantro and the juice of one lime, and season with salt and ground black pepper to taste. Blend the mixture until smooth. If you prefer a chunkier salsa, pulse the blender a few times until you reach the desired consistency.

The fresh cilantro and lime juice add a bright, herbaceous note that balances the smoky, roasted flavors of the vegetables. The salt and black pepper enhance all the flavors, bringing out the best in each ingredient.

Don’t limit yourself to just one use for this versatile salsa. It’s perfect as a dip for tortilla chips, offering a fresh and tangy twist on traditional tomato-based salsas. Use it as a topping for tacos, grilled meats, or fish to add flavor and color to your dishes. The possibilities are endless; each use will bring out a different aspect of the salsa’s complex flavor profile.

For those looking to elevate their salads, a spoonful of this salsa can be mixed into a vinaigrette or used as a dressing. Its vibrant flavors make it a great addition to grain bowls or as a garnish for soups.

One of the great things about this salsa is that it can be made ahead of time, giving you one less thing to worry about when preparing a meal. Store any leftovers in an airtight container in the refrigerator for up to five days. Allowing the salsa to sit for a few hours or overnight in the fridge helps the flavors to meld together, making it even more delicious the next day. So, feel free to prepare it in advance and enjoy the convenience it brings to your meal planning.

Bell Pepper Salsa Verde is a delightful and flavorful addition to any meal. Its combination of roasted vegetables, fresh cilantro, and zesty lime creates a complex and refreshing salsa. This salsa will impress and satisfy, whether used as a dip, topping, or condiment. Enjoy the rich, smoky, and tangy flavors of this versatile salsa verde and elevate your culinary creations to the next level.

Roasted Bell Pepper and Tomatillo Salsa

Recipe by Kyle Taylor

5.0 from 2 votes

Course: SidesCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Total time

35

minutes

Bell Pepper Salsa Verde is a vibrant and flavorful condiment made with roasted tomatillos, green and orange bell peppers, jalapeño, garlic, fresh cilantro, and lime juice. This smoky and tangy salsa is perfect as a dip for chips or a topping for tacos, grilled meats, and more.

Ingredients

• 1 pound tomatillos, husked and halved

• 2 tablespoons extra virgin olive oil

• 1 large green bell pepper, halved and seeded

• 1 large orange bell pepper, halved and seeded

• 1 jalepeno, halved and seeded

• 1 clove of garlic

• 1/2 cup fresh cilantro

• 1 lime, juiced

• to taste, salt and ground black pepper

Directions

• Preheat the Oven:
  Preheat your oven to 425°F (220°C).
• Prepare the Vegetables:
  Place the tomatillos, green bell pepper, orange bell pepper, jalapeño, and garlic on a baking sheet. Drizzle the vegetables with extra virgin olive oil and toss to coat evenly. Spread them out in a single layer for even roasting.
• Roast the Vegetables:
  Roast the vegetables in the oven for 15-20 minutes, or until they are soft and slightly charred. This process enhances their natural flavors and adds a smoky depth to the salsa.
• Blend the Ingredients:
  Transfer the roasted vegetables to a blender or food processor. Add the fresh cilantro, lime juice, salt, and ground black pepper. Blend until smooth. If you prefer a chunkier salsa, pulse the blender until you reach the desired consistency. Taste the salsa and adjust the seasoning with additional salt, lime juice, or black pepper as needed.
• Serve:
  Transfer the salsa to a serving bowl. It can be served immediately, or for the best flavor, let it sit in the refrigerator for an hour to allow the flavors to meld together.

Notes

• Storage: Store any leftover salsa in an airtight container in the refrigerator for up to 5 days.