Roasted Red and Green Pepper Salsa

Time 30 minutes
Yields Serves 6 to 12
Roasted Red and Green Pepper Salsa

Heat the broiler with a rack set 5 inches from the heat source. Cut the sides off the red and green peppers in flat slabs; discard the core and seeds. Arrange the slabs in a single layer, skin side up, on a foil-lined baking sheet. Broil until blackened, about 4 to 5 minutes. Remove them from the broiler; wrap the peppers in the foil lining. When cool enough to handle, remove the skins and dice the peppers.


Combine the peppers, chiles, tomatoes, onion, chipotle, garlic, honey, vinegar, lime juice, cilantro and salt in a bowl. Toss well to mix. Taste; adjust the chipotle, honey, lime juice and salt, if necessary.

This can be served immediately, but the flavors develop more if allowed to sit one to two days in the refrigerator.

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