The Best Roasted Pepper Salsa Recipe

Salsa is far nicer when it's homemade and is a perfect side dish for Mexican food. Slight cooking involved in this as you have to char your peppers! Roasting them till they're nicely charred results in soft, sweet and delicious peppers.

Roasted Pepper Salsa Recipe
   
Of course roasted peppers can be used in whatever else you fancy - you don't have to make salsa with them.
Roasted Peppers

Salsa doesn't need to be really spicy hot - but personally I can't quite see why you wouldn't want it at least a bit spicy. Put the peppers into a plastic bag or cover in cling film and after 5 minutes the skin will peel away easily. Leave to cool and then remove the stem and peel the skin and discard.

Charred peppers

*If you want to make this in advance I would make it no earlier that the same day but only add the coriander just before serving or it will go horrid.

Roasted Pepper Salsa Recipe



Yield: 2

Roasted Bell Pepper Salsa Recipe

If you want to make this in advance I wouldn't make it any earlier than the same day. Only add the coriander just before serving or it will go black. Just double the recipe to make more!

ingredients:

Olive oil
1 red bell pepper
1/2 a green bell pepper
1 large ripe tomato - diced
1 red onion - diced
1 clove garlic - finely chopped
1 red chilli pepper of medium heat - deseeded
pinch of salt to season
a good squeeze of lime juice
two good pinches of chilli powder - or to taste
about half a teaspoon of red wine vinegar - to taste
a small amount of freshly chopped coriander - leaves only

instructions

Preheat your oven to 200C/400F or Gas 6

Slice the peppers in half and remove the seeds.  Smear with a little olive oil and pop onto a baking sheet for about 25 minutes.  By this time your peppers will be nice and soft and either charred or getting on for.  If you're impatient like me, just use a cooks blowtorch and that will do the trick in seconds.

Put the peppers into a plastic bag or cover in cling film and after 5 minutes the skin will peel away easily.  

Leave to cool and then remove the stem and peel the skin and discard. Slice into smallish dice and put into a medium sized bowl. Be sure they pepper is cold before adding the rest of the ingredients.

Add the tomato, onion, garlic, chilli and a very small pinch of salt.

Now add a glug of olive oil and a squeeze of lime juice along with the chilli powder and just 1/2 a teaspoon of red wine vinegar.  Remember you can always add more of anything if you wish.  Just have a taste and see what you think.

Leave at room temperature for at least an hour then stir in the coriander.  
Now you can serve as soon as with whatever takes your fancy.
Created using The Recipes Generator

2 comments

  1. I love fresh salsa, you can't beat it - yours looks wonderful Jan!

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Jan

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