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    You are in: Home / Recipes / Fire-Roasted Pepper Salsa Recipe
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    Fire-Roasted Pepper Salsa

    Total Time:

    Prep Time:

    Cook Time:

    13 mins

    0 mins

    13 mins

    SassiFras's Note:

    If you like hot food, this may be for you! I found this recipe on the Care2 website @ In 25 Techniques for Grilling (Harvard Common Press, 2009), author Ardie A. Davis makes a compelling case for this fire-roasted pepper salsa: it makes a great appetizer over cream cheese, a delicious side dish, or a complement to grilled foods. The trick to getting the peppers really fire roasted is to have the grill grate as close to the heat source as possible. On a charcoal grill, this means putting something like bricks, hardwood, or more charcoal in the bottom of your grill, so when you dump the coals in, they will sit higher, nearer the grill grate.

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    Units: US | Metric


    1. 1
      Place the peppers (including the jalapeno) over direct heat. Turn them constantly with long-handled tongs, one after the next, for 3 minutes. Remove the peppers from the coals to a brown paper lunch bag to cool for 10 minutes.
    2. 2
      When the peppers are cooled, remove them from the bag. Rinse the peppers under cold running water and dry. Remove and discard the pepper stems, seeds, and any blackened skin that is peeling off. Dice peppers, combine with the remaining ingredients in a bowl, stir together, and eat as you see fit.

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    Nutritional Facts for Fire-Roasted Pepper Salsa

    Serving Size: 1 (74 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 24.1
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2.5 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 1.2 g
    Sugars 1.4 g
    Protein 0.8 g

    The following items or measurements are not included:

    turbinado sugar

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