Grilled Pepper Salsa

  • Yield 1 1/2 cups

The salsa can be prepared with oven-roasted peppers, but the flavor will be milder than if you grill them.


1 green bell pepper, halved and seeded
1 large tomato, diced
1/2 cup minced red onions
1 jalapeno, seeded and minced
2 tablespoons lime juice
1 teaspoon kosher salt
2 tablespoons minced cilantro


  1. Heat a charcoal or gas grill. Oil the grill rack well. Grill pepper halves, skin side down, about 5 minutes or until tender and skins are slightly charred. (If you don’t have a grill, broil the pepper halves skin side up). Using a sharp paring knife, peel away as much skin as possible. Chop the peppers and mix in a nonreactive container with remaining ingredients.



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