Diane's Roasted Pepper Salsa Recette

Spice up your life with this vibrant and flavorful roasted pepper salsa! This mild salsa recipe is perfect for canning, ensuring a delicious, homemade treat all year round. Using commercial lemon and lime juice guarantees safe canning, while the roasting process brings out the peppers' natural sweetness. Double the jalapeños for a fiery kick! Easy to follow instructions and perfect for beginner canners.

Préparation 30 min
Cuisson 105 min
Calories 86.7 kcal
Protéines 6g
Note Soyez le premier
Diane's Roasted Pepper Salsa 61

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Équipe éditoriale cuisine de Forktionary

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Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Diane's Roasted Pepper Salsa

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Comment préparer Diane's Roasted Pepper Salsa

  1. Preheat your oven to 400°F (200°C). Halve and seed the bell peppers and onions. Toss them with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  2. Roast for 30-40 minutes, or until the peppers and onions are tender and slightly charred. Remove from oven and let cool slightly.
  3. Once cool enough to handle, roughly chop the roasted peppers and onions.
  4. In a large bowl, combine the chopped peppers and onions with the remaining ingredients: 28 ounces of diced tomatoes, 1 jalapeño pepper, finely minced (double for extra heat!), 1/4 cup chopped cilantro, 2 tablespoons of commercial lemon juice, 1 tablespoon of commercial lime juice, 1 teaspoon of cumin, and 1/2 teaspoon of salt.
  5. Simmer the mixture in a medium saucepan over medium-low heat for 20-30 minutes, stirring occasionally, until it reaches your desired consistency. Taste and adjust seasonings as needed.
  6. Ladle the hot salsa into sterilized pint jars, leaving 1/2 inch headspace.
  7. Remove air bubbles by gently running a non-metallic utensil around the inside of each jar.
  8. Wipe the jar rims clean with a damp cloth.
  9. Place lids and rings on jars, tightening fingertip-tight.
  10. Process in a boiling water bath for 15 minutes (adjust processing time based on your altitude).
  11. Carefully remove jars from the canner and let cool completely. You'll hear a satisfying 'pop' sound as the jars seal.

Nutrition Information (Approximate per serving)

Sodium

58 g

Sugar

35g

Fat

0g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Side Dishes The Americas American Mexican Healthy Vegetarian Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Canning Condiments Etc Vegetables Easy Low Fat Dietary Gifts Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Onions Peppers Tomatoes 3 Steps Or Less Technique Water Bath 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Diane's Roasted Pepper Salsa ?

Diane's Roasted Pepper Salsa prend environ 135 minutes du début à la fin — environ 30 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient Diane's Roasted Pepper Salsa ?

Diane's Roasted Pepper Salsa contient environ 86.7 calories par portion, avec environ 6 g de protéines, 6 g de glucides et 1 g de lipides.

De quels ingrédients ai-je besoin pour Diane's Roasted Pepper Salsa ?

Les principaux ingrédients de Diane's Roasted Pepper Salsa sont Tomatoes, Onions, Bell Peppers, Cucumbers, Lemon Juice, Lime Juice. Consultez la liste complète avec les quantités ci-dessus.

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