Fire-Roasted Pepper Salsa


This salsa adds both flavor and color to entrée dishes, such as the Wild Rice Pancakes and the Peruvian Blue Home Fries. From Mollie Katzen’s Sunlight Café.

  • servingServings


  • Olive oil
  • 2 lb. red, yellow or orange bell peppers
  • 1 1/2 tsp. minced garlic
  • 2 tsp. cider vinegar
  • 1 Tbs. fresh lemon or lime juice
  • 1/2 tsp. sugar
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt, or to taste
  • Cayenne to taste


  1. Preheat broiler and lightly brush baking tray with olive oil. Place whole peppers on tray.
  2. Broil peppers, turning every 5 minutes, until blackened all over, about 15 minutes.
  3. Transfer peppers to bowl, and cover bowl with plate. Let peppers cool for 45 minutes, during which time they release juices. Reserve juices.
  4. Peel peppers and remove and discard seeds and stems. Mince flesh of peppers and return minced peppers to bowl. Stir in remaining ingredients, and adjust salt and cayenne to taste.
  5. Serve cold or at room temperature. Store in tightly sealed jar in refrigerator.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 70
  • Carbohydrate Content: 16 g
  • Fiber Content: 4 g
  • Protein Content: 2 g
  • Sodium Content: 300 mg