How to Make a Mexican Roasted Sweet Pepper and Avocado Salsa
If you're looking to elevate your culinary experience, a Mexican roasted sweet pepper and avocado salsa is a delightful choice. This fresh and vibrant salsa combines the smokiness of roasted peppers with the creaminess of avocados, perfect for dipping, drizzling, or adding to your favorite dishes.
Here's a step-by-step guide on how to make this flavorful salsa at home.
Ingredients
- 2 large sweet peppers (red, yellow, or orange)
- 1 ripe avocado
- 1 medium red onion, finely chopped
- 2 cloves of garlic, minced
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
Step 1: Roast the Sweet Peppers
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Cut the sweet peppers in half and remove the seeds. Place the pepper halves skin-side up on the prepared baking sheet.
Roast the peppers in the oven for about 20-25 minutes, or until the skins are blistered and blackened. Once roasted, remove them from the oven and cover with foil to steam for about 10 minutes. This will make peeling easier.
Step 2: Prepare the Ingredients
While the peppers are cooling, chop the red onion, garlic, tomato, and cilantro. Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Use a fork to mash it lightly, leaving some chunks for texture.
Step 3: Combine Everything
Once the peppers have cooled, peel off the skins and chop them into bite-sized pieces. Add the roasted peppers to the bowl with the avocado.
Then, mix in the chopped red onion, minced garlic, diced tomato, and cilantro. Squeeze the juice of one lime over the mixture, and add salt and pepper to taste.
Step 4: Mix and Serve
Gently combine all the ingredients, ensuring everything is evenly distributed. Taste and adjust seasoning if necessary. For a bit more zest, you can add additional lime juice or a pinch of cayenne pepper if you like a kick.
Serve the salsa immediately with tortilla chips, or use it as a topping for tacos, grilled meats, or salads. This salsa not only adds flavor but also brings color and freshness to any dish.
Storage Tips
If you have leftovers, store them in an airtight container in the refrigerator. The salsa is best consumed within 1-2 days as avocados tend to brown quickly.
Conclusion
Mexican roasted sweet pepper and avocado salsa is not only easy to make but also packed with flavor and nutrition. Its combination of smoky, spicy, and creamy elements makes it a versatile addition to any meal. Enjoy this delicious salsa at your next gathering or as a refreshing snack!