Roasted Red Peppers: Salsa Criolla with Campfire – a delicious recipe with red bell peppers, Extra-virgin olive oil, Kosher salt, onion, tomatoes, garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Preheat an outdoor charcoal grill to medium-high.
2
Rub the peppers with oil and season them with salt and pepper.
3
Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides.
4
Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins.
5
Pull out the cores of the red peppers and remove the seeds.
6
Peel the blackened skins and tear the peppers into strips; put them on a serving platter.
7
Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper.
8
Pour in the vinegar and oil, mix well to incorporate the ingredients.
9
Taste and adjust seasonings as needed.
10
Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes.
242
kcal
Calories
51
g
Carbs
10
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 large red bell peppers, Extra-virgin olive oil, Kosher salt and freshly ground black pepper, 1 medium onion, and more.
Yes, Roasted Red Peppers: Salsa Criolla with Campfire falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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