Red Pepper Salsa
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Place the peppers over an open flame of a grill or gas stove, using a pair of long, metal tongs. Turn the peppers frequently until the skins blacken and blister on all sides.
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Once the peppers have cooled, remove the blackened skins, the tops, seeds, and membranes. Cut the bell peppers into large pieces and set aside.
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Place the peppers, tomatoes, garlic, onion, lime juice, salt, and pepper in a blender.
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Pulse until the desired consistency is reached.
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Serve with chips or on your favorite entree.
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For more recipes, check out More Than Meat and Potatoes!
For more recipes, check out More Than Meat and Potatoes!
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