Roast the red peppers and jalapeno by carefully placing them 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. Remove to a waiting plate or sheet pan to cool until they’re easy to handle.
3 red bell peppers, 1 jalapeño pepper
Once the peppers have cooled, carefully remove the blackened skins, the tops, seeds, and membranes. Cut the bell peppers into large pieces and set aside.
Place all the ingredients in a blender, and pulse until the desired consistency is reached.
2 roma tomatoes, 1 garlic clove, ¼ red onion, 2 tablespoons freshly squeezed lime juice, 2 tablespoons avocado oil, salt
Serve immediately or store in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients listed in the recipe card and a serving size of about 1/4-cup of red pepper salsa. Actual calories will vary.*Depending on how much liquid is in the peppers and tomatoes, this salsa can be thin. To reduce the amount of liquid try one of these. Pour the salsa through a mesh strainer, scoop out the centers of the tomatoes before blending, reduce the amount of lime juice (may change the flavor slightly), or don’t blend to small pieces.*The jalapeno can add a significant amount of heat. If you’re sensitive to spicy foods, consider reducing the amount of the jalapeno used, omitting the jalapeno, or substituting it with a milder pepper.