This homemade red pepper salsa may not be the prettiest looking thing in the world, but the flavour is absolutely amazing. I have been making this at home the last couple of weeks and I can’t get enough of it. Absolutely perfect on tacos, scrambled eggs, or roasted veggies. If you are looking for a secret weapon condiment to have in your fridge, this is it. A must make I dare say.

How do I make homemade salsa?

Making your own homemade red pepper salsa is so much better than buying store bought. You can control what ingredients go into the homemade salsa and keep them super fresh! The only piece of equipment you might want to have on hand for making your own homemade salsa is a blender. Pop your ingredients into the bender or food processor, lightly blend and that is it. Pour into a jar or air tight container and store in the fridge for up to 7 days.

Charring your vegetables

I have always said that burnt is a flavour. It ads a level of complexity and depth that is just so delicious! In order to achieve a solid char on your veggies you have a couple of options. Firstly you can toss them on a baking sheet and place under a broiler until the skin starts to burn. Be sure to rotate the veggies to get an even char. Secondly you can use a barbecue and really push the char level. Lastly and my favorite way is if you do have a gas range, is just laying the veggies onto the flame. Whatever method you choose just make sure you really char your veggies as we want to taste that burnt charred deliciousness!

How long does homemade salsa last?

Homemade red pepper salsa will last for 7-10 days in the fridge when stored in an airtight container. I like to make a large batch and store in mason jars.

Can I freeze Homemade salsa?

Yes you can freeze homemade salsa! All you need to do is make sure you don’t fill your container right to the top as the salsa will expand when it freezes. You can also use a freezer bag if you are making a big batch after a harvest!

Other homemade salsas and sauce you should try!

Here are a few other of my homemade salsas and sauce you should definitely try!

Homemade charred pepper salsa

Print Recipe
Prep Time 15 minutes
Servings 500 mls


  • 2 Charred red peppers
  • 1 jalapeno deseeded if you like
  • 2 cloves garlic
  • 2 limes, juiced
  • 1 tsp salt
  • 1/2 cup fresh cilantro


  • Using a bbq, broiler, or gas range, aggressively char your red peppers. Once blackened remove from the heat, and remove stem and seeds.
  • Place red peppers, Jalapeño, garlic, lime juice, cilantro, and salt into a blender or food processor and pulse until smooth.
  • Store in mason jar in the fridge.
Print Recipe
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