Roasted banana pepper (yellow wax pepper) salsa is a smoky, tangy, deeply flavorful salsa that is a step above anything you can buy in a jar. Roasting the banana peppers, tomatoes, garlic, and onion together in the oven concentrates their natural sugars and adds a beautiful smokiness that transforms the flavor completely. The result is a salsa with layers of complexity, a gentle heat, and a rich, slightly chunky texture that clings perfectly to tortilla chips. It is equally wonderful as a topping for tacos, grilled chicken, scrambled eggs, or spooned over a block of cream cheese as a quick appetizer. Once you make this, you will never go back to store-bought.

Ingredients

• 8 banana peppers
• 4 Roma tomatoes, halved
• 1 medium onion, quartered
• 4 cloves garlic, unpeeled
• 2 tablespoons olive oil
• Juice of 1 lime
• 1/4 cup fresh cilantro
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 425 degrees F.
2. Place banana peppers, tomato halves, onion quarters, and unpeeled garlic on a large baking sheet.
3. Drizzle everything with olive oil and toss to coat.
4. Roast for 25 to 30 minutes until vegetables are charred and softened.
5. Remove from oven and allow to cool for 10 minutes.
6. Peel and seed the roasted banana peppers.
7. Squeeze garlic cloves from their skins.
8. Transfer all roasted vegetables to a food processor or blender.
9. Add lime juice, cilantro, cumin, smoked paprika, salt, and pepper.
10. Pulse to your desired consistency, chunky or smooth.
11. Taste and adjust seasoning with additional salt, lime, or cumin as needed.
12. Transfer to a bowl and let rest for 15 minutes before serving to allow flavors to meld.

Tips and variations

• Add a roasted jalapeno or serrano pepper for extra heat
• Stir in a diced mango for a sweet, tropical variation
• A splash of apple cider vinegar adds extra brightness if needed
• This salsa keeps in the refrigerator for up to one week
• For a smoky chipotle version, add one chipotle pepper in adobo sauce to the blender

Nutritional information (per 1/4 cup serving)

• Calories: 35
• Fat: 2g
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 3g
• Protein: 1g
• Sodium: 150mg

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