Ingredients:

• 2 Red bell peppers
• 4-5 Garlic cloves
• 1 Onion, medium sized
• Salt to taste
• Black pepper, freshly ground
• 1 tsp Dried oregano
• 1 tsp Paprika powder
• 1-2 tsp Lemon juice
• 1 tbsp Parsley, finely chopped
• 1 tbsp Coriander, finely chopped

Process:

1. Roast the red bell peppers over direct flame using a wire rack for about 10-15 minutes until mostly charred and tender.
2. Roast the onion and garlic cloves too until charred and tender. Remember to use tongs!
3. Once the vegetables are roasted place them in a bowl and cover completely so that no steam escapes.
4. Let them cool down for 15-20 minutes, then peel off charred skins. De-seed the bell peppers and chop up into smaller chunks.
5. Using an electric chopper or mixer, blitz up the peppers, onion and garlic. You don’t need a fine paste, chunky salsa is the way to go!
6. Season with salt, pepper, lemon juice, paprika powder, and dried oregano.
7. Add in finely chopped coriander and parsley. Mix well and the salsa is ready to serve.