Roasted Red Pepper Salsa in a Pizza Oven

Breanna StarkAugust 15, 2023August 25, 2023

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A great way to add extra flavor to your salsa is to roast or char the vegetables before you blend them, but did you know you can achieve a quick and easy char right in your pizza oven?

The reason pizza ovens are so great for charring vegetables is they are able to reach high temperatures quickly, and the Ninja Woodfire Outdoor Oven is a great tool for the job.

One of the excellent features of the Ninja Woodfire Outdoor Oven is that you can add wood pellets to enhance the flavor with real woodfire smoke flavor.

This post was sponsored by Ninja

Roasted Red Pepper Salsa in a Pizza Oven

Ingredients you’ll need

• Tomatoes – Campari or Roma
• Onion – white
• Bell pepper – red
• Garlic
• Jalapeño
• Lime
• Cilantro
• Kosher salt

Equipment you’ll need

• Pizza oven – I used the Ninja Woodfire Outdoor Oven, but any pizza oven would work fine.
• Baking pan – small

Ninja Woodfire Outdoor Oven

4.5

Pros:

• Beautiful design with sleek features
• Super versatile, ability to cook in many ways

Cons:

• Could be slighly larger

Check Ninja Price Check Amazon Price

How to Make Roasted Red Pepper Salsa in a Pizza Oven

1. Fire up the oven

To get the Ninja Woodfire Outdoor Oven fired up, all you have to do is add pellets to the grill, set it to the ‘Specialty Roast’ setting, and press the ‘Woodfire Flavor’ button while it preheats.

It will ignite the pellets first to get the woodfire flavor started, then will automatically start preheating the oven to 650°F.

2. Prep

Chop the stems off of the bell peppers and jalapeños, then slice the onion into quarters. Remove the seeds from the bell pepper, but leave them in the jalapeño to add a nice punch of spice. If you prefer milder salsa, simply remove the seeds from the jalapeño as well.

Place your chopped vegetables in a small baking pan, and they’re ready to hit the oven!

There are a lot of ways to make salsa, and everyone has their own preferences.

I like to roast bell peppers, onions, and jalapeño in the oven, but I prefer to keep the garlic and tomatoes raw. You get an extra punch of acidity from the tomatoes, and the raw garlic flavor really pulls the salsa together.

3. Roast

Once your oven is preheated, you can simply place the baking dish full of vegetables inside.

I let mine roast for about 6 minutes, and they were perfect, but just start checking them after about 5 minutes and pull them out when they are charred to your liking.

4. Blend

Once you’ve removed your roasted vegetables from the pizza oven, add them to a blender or food processor. Add the fresh tomatoes, garlic, cilantro, water, a squeeze of lime to taste, and Kosher salt, then blend it to your desired consistency.

Once your salsa is blended, you can serve it immediately or let it cool in the fridge for a few hours and serve it cold. It does get better with time!

It goes great on tacos, tostadas, and all types of foods, but you can also serve it alongside tortilla chips as the perfect dip.

It will keep in the fridge for up to 7 days in an airtight container or jar.

Roasted Red Pepper Salsa in a Pizza Oven

Smokey and fresh red pepper salsa roasted in the pizza oven.

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Course: Appetizer

Cuisine: Mexican

Prep Time: 15 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 21 minutes minutes

Servings: 8

Calories: 40kcal

Author: Breanna Stark

Ingredients

• 2 red bell peppers
• 1 white onion large
• 1 jalapeño large
• 8 tomatoes small Campari or Roma
• 6 sprigs cilantro
• 6 cloves garlic
• ¼ cup water
• 1 tbsp Kosher salt
• ½ lime or to taste

Instructions

• Preheat your pizza oven to 650℉ (I used the Ninja Woodfire Outdoor Oven and, additionally, added wood pellets with the 'Woodfire Smoke' setting to add a smoky flavor).
• Cut the stems off of your bell peppers and jalapeño. Remove the seeds from the bell pepper (you can remove the seeds from the jalapeño as well if you prefer less spicy salsa).
• Remove the skin from the onion and slice it into quarters.
• Place the onions, bell peppers, and jalapeño in a small baking pan.
• Place the vegetables in the pizza oven and let them roast for 5 to 6 minutes until the outsides are charred, and the peppers are soft.
• Remove the vegetables from the pizza oven.
• In a blender or food processor, add the roasted vegetables, tomatoes, garlic cloves, cilantro, water, a squeeze of lime juice to taste, and Kosher salt.
• Blend until the salsa reaches your desired consistency.
• Serve immediately or store in the fridge for up to 1 week.

Nutrition

Calories: 40kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 477mg | Potassium: 398mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2102IU | Vitamin C: 58mg | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.

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