This colorful, healthy salsa features bell pepper, tomatoes and jalapeño. "Roasting" the vegetables in the air fryer creates a smoky, caramelized flavor. Pair this salsa with tortilla chips, or serve on top of meat or fish.
Ingredients:
1 red bell pepper
½ - 1 jalapeño or serrano pepper, halved
4 roma tomatoes
½ small sweet onion, cut into wedges
3 cloves garlic, unpeeled
2 teaspoons extra-virgin olive oil
½ cup fresh cilantro leaves
2 tablespoons lime juice
¼ teaspoon salt
Directions:
Preheat air fryer to 380°F. Remove and discard stems from bell pepper and jalapeño (or serrano). If desired, remove and discard seeds. Coarsely chop the bell pepper. Transfer the peppers to a large bowl. Add tomatoes, onion and garlic. Drizzle with oil and toss to coat.
Working in batches as necessary, arrange the vegetables in an even layer in the air-fryer basket. Cook until lightly browned, 10 to 12 minutes. Transfer the vegetables to a wire rack to cool, about 15 minutes.
Peel the garlic cloves, discarding skins. Transfer the garlic and vegetables to a food processor or blender. Add cilantro, lime juice to taste and salt. Pulse until finely chopped.
