Roasted Rainbow Salsa

12 ingredients
9 steps

Ingredients

  • 2 green bell peppers
  • 2 yellow bell peppers
  • 2 orange bell peppers
  • 3 tablespoons minced jalapeno peppers
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped cilantro
  • 12 teaspoon salt
  • pepper
  • 14 cup lemon juice
  • 13 cup tomato juice
  • 2 tablespoons balsamic vinegar
  • 1 avocado, cut in 1/2 inch dice

Directions

  1. 1
    Roast until charred and blackened, the bell peppers (over a grill or under the broiler in the oven).
  2. 2
    Seal them in a plastic bag for 15 minutes and then peel away the skins and seeds.
  3. 3
    Cut in 1/2 inch dice.
  4. 4
    Add the jalapeno, garlic, cilantro, salt and pepper and mix lightly.
  5. 5
    Stir together the lemon juice, tomato juice and balsamic vinegar.
  6. 6
    Pour over the pepper mixture and mix again.
  7. 7
    Refrigerate for 2 hours to chill.
  8. 8
    Before serving add the diced avocado.
  9. 9
    Serve with your favorite corn chips or tortillas.

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