Roasted Sweet Peppers Salsa
Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!
15 (about 350 grams) Mini Sweet Peppers, halved and seeded
2 Roma Tomatoes, halved and seeded
4 cloves Garlic, whole and peeled
½ Yellow or White Onion, roughly chopped
1 Tbsp Vegetable Oil
2 Serrano Chiles, seeded and chopped
A handful of Cilantro, chopped
1 Lime, juiced
Sea Salt to taste
Freshly Ground Pepper
2 to 3 Tbsp Extra-Virgin Olive Oil
Heat the broiler. Combine the peppers, tomatoes, garlic, onions, and vegetable oil in a large baking pan. Sprinkle some sea salt and place the vegetables under the broiler, about 8 to 10 minutes, or until the vegetables are slightly charred. Remove from the oven and let cool.
Place the roasted vegetables, chiles, and cilantro in a food processor. Give it a few pulses until the texture is slightly smooth. Pour the mixture into a bowl and season with lime juice, salt, pepper, and stir in the olive oil.