Diane's Roasted Pepper Salsa Recipe

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.

Prep Time 30 mins
Cook Time 105 mins
Calories 86.7 kcal
Protein 6g
Rating 5.0 (1 Reviews)
Diane's Roasted Pepper Salsa 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Diane's Roasted Pepper Salsa

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How to Make 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

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