Shortcut Roasted Red Pepper Salsa
Prep time
Cook time
Total time
For the dried chile, you can use what you find around. A chile de arbol will contribute nice spice, while an ancho or guajillo adds more mild smokiness.
Serves: about 1½ cups
  • 1 dried chile
  • 3 tablespoons oil
  • 4 roasted peppers from a jar, rinsed and dried
  • 1 onion, coarsely chopped
  • 2 garlic cloves, peeled
  • ½ pound fresh tomatoes (in winter, I go for cherry tomatoes)
  • Juice of ½ a lime
  1. Heat a skillet over medium heat for a few minutes, until hot. Add the chile and toast both sides, being careful not to burn. Transfer the chili to a small bowl and cover it with water. Let soak while you continue on with the recipe.
  2. Add the oil to the pan, then add the onion. Cook about 3 minutes, until onions are soft and slightly brown around the edges. Turn the heat up, then add the tomatoes, roasted peppers, and garlic. Cook about 10 minutes, until the tomatoes have collapsed. Scrape the contents of the pan into the blender. Fish the dried chile out of the soaking water and add that too. Squeeze in the lime and add a few pinches of salt. Blend until lightened in color and completely smooth. Taste for balance of flavors, adding more lime juice or salt as needed. This keeps for a couple weeks.
Recipe by Big Girls Small Kitchen at