roasted

red

pepper

salsa

Fiery red salsa, with earthy flavours of roasted peppers and a perfect balance of salty, sweet and tangy

1 hr Makes 2 cups salsa

You will need:

2 red bell peppers

4-5 garlic cloves

1 onion

salt to taste

black pepper, crushed

1 tsp dried oregano

1 tsp paprika

1-2 tsp lemon juice

1 tbsp parsley, finely chopped

1 tbsp coriander, finely chopped

Roast the red bell peppers over direct flame, using a wire rack, for about 10 minutes until mostly charred and tender.
Roast the onion and garlic cloves too until charred and tender. Remember to use tongs!
Once the vegetables are roasted place them in a bowl and cover completely so that no steam escapes.
Let them cool down for 15-20 minutes, then peel off charred skins. De-seed the bell peppers and chop up into smaller chunks.
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!
Season with salt, pepper, lemon juice, paprika and oregano.
Add in finely chopped coriander and parsley. Mix well and it’s salsa time!