Nitrate & Nitrite Free Roasted Pepper Salsa with Maple Mustard
Total time55 min
Prep time20 min
Cook time25 min
4.6(17)
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Learn more →Ingredients
8 servings
For the roasted pepper salsa
- 3 large red bell peppers (about 1 ½ lb total), halved and seeded
- 1 medium tomato (about 5 oz), halved
- 1 small red chili (such as fresno or red jalapeño), halved and seeded
- 2 tbsp garlic-infused oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 tbsp fresh lemon juice
- ½ tsp salt, plus more to taste
For the maple mustard
- 2 tbsp pure maple syrup
- 1 tbsp dijon mustard
- 1 tsp apple cider vinegar
For serving
- 1 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Arrange the bell pepper halves, tomato halves, and chili cut-side down on the prepared baking sheet. Drizzle with 1 tbsp of the garlic-infused oil.
- 2
Roast on the top rack for 20–25 minutes, until the pepper skins are deeply charred and blistered in spots and the tomato is collapsed and caramelized at the edges.
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