What can I do with a bag of red capsicums that are going soft? I asked myself that question this week, with way too many almost past their best red peppers sat in my crisper drawer. Of course this was because of my ‘can’t resist buying specials in bulk’ shopping behaviour – something I do way too often even when I have no planned idea on how to use the ingredient in question. A few days earlier I’d been tempted by 1kg bag of red capsicums for $2.99.
I quickly decided on a red pepper salsa that could be easily adapted over the coming weeks to Mexican and Middle Eastern dinners. This recipe was inspired by an Italian recipe for ‘Spicy Salsa Rossa’ by Bill Granger.
- give it a Mexican twist by adding a little more chilli and lime juice.
- throw in a dash of cumin and cinnamon for a more Middle Eastern flavour.
- 3 small or 2 large red peppers/capsicums
- 3 ripe tomatoes
- 2-3 garlic cloves, roughly chopped
- 1-2 fresh red chillies, roughly chopped
- 1/2 red onion
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- Salt & pepper
- Roast the red peppers whole in the oven at 180C for 30 minutes or until they are soft and the skin is starting to come away.
- Transfer the peppers to a covered bowl and allow them to sweat. Then carefully peel away the skin, remove the seeds and reserve the flesh.
- Chop the tomatoes, removing the seeds and reserving the flesh. Roughly chop the onion.
- Add the tomatoes, onion, garlic, chilli and cooled pepper flesh into a large bowl. Season with salt and pepper and add the vinegar.
- Puree the ingredients with a hand blender, gradually pouring in the olive oil.
- Transfer to sterilised glass jars and keep in the refrigerator.
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