Red Bell Pepper/Capsicum Salsa
Recipe: #23407
April 08, 2016
Categories: Dips, Salads, Side Dishes, Snacks, Appetizers, Peppers, Mexican, Birthday, Easter, Fathers Day, Picnic, Oven Bake, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"Found this recipe on the Guardian website. This makes for a wonderful salsa, served with corn chips or even to use on Taco. The sweet smoky flavour of the Capsicum is absolutely wonderful. Not: In Australia, India, Pakistan, Bangladesh, Singapore and New Zealand Capsicum is another name for Bell Peppers."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (122.1 g)
- Calories 75.9
- Total Fat - 5.5 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 6.2 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 2.4 g
- Sugars - 3.2 g
- Protein - 1.3 g
- Calcium - 31.3 mg
- Iron - 0.7 mg
- Vitamin C - 25.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
To roast the capsicums: Place the capsicums on a roasting tray in a hot oven (200C) and roast until their skin is black and their form has collapsed. This should take about 40 minutes
Step 2
Once their skin is black, remove from the oven and place the roasted capsicums in a clean plastic bag to sweat. This sweating separates the skin from the flesh. Once the capsicums have cooled, remove from the bag and discard the skin and the seeds. Chop the capsicum and add to the other fresh ingredients.
Step 3
Assemble the salsa with the spices, lemon juice, salt and oil. The salsa gets better after sitting for a little while.
Step 4
Serve this with corn chips or toasted tortilla strips.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting tomatoes, choose ones that are ripe but firm.
- When selecting red bell peppers, look for ones that are firm and brightly colored.
- Substitute red capsicum with yellow capsicum for a sweeter flavour. The yellow capsicum has a sweeter flavour than the red, so this substitution will create a milder, sweeter salsa.
- Substitute tomatoes with mango for a tangy twist. The mango will add a tangy sweetness to the salsa, while still providing the necessary texture and moisture.
Green Bell Pepper/Capsicum Salsa Replace the two red capsicums with two green capsicums. Roast and deseed the green capsicums, and follow the rest of the recipe as usual.
Grilled Chicken Tacos with Red Bell Pepper/Capsicum Salsa. This dish is a great way to enjoy the flavor of the Red Bell Pepper/Capsicum Salsa. The smoky flavor of the roasted capsicum pairs perfectly with the grilled chicken and the other ingredients in the tacos. The salsa adds a wonderful sweetness to the tacos that will make it a hit with everyone at the table.
Cilantro Lime Rice: This flavorful side dish is a great accompaniment to the Grilled Chicken Tacos with Red Bell Pepper/Capsicum Salsa. The cilantro, lime, and garlic add a zesty flavor to the rice that complements the smoky flavor of the tacos. The rice also helps to balance out the sweetness of the salsa, making it a great pairing for this dish.
FAQ
Q: How long do I need to roast the capsicums?
A: Roast the capsicums in a hot oven (200C) for about 40 minutes, until the skin is black and their form has collapsed.
Q: How do I peel the capsicums?
A: After roasting, allow the capsicums to cool. Then, use a knife to peel away the blackened skin. Alternatively, you can submerge the capsicums in cold water and the skin should slip off easily.
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Fun facts:
The red bell pepper/capsicum salsa is a great accompaniment to Mexican dishes like tacos. It was actually popularised by the famous Mexican-American chef Rick Bayless, who was the first to bring the flavours of Mexican cuisine to the mainstream.
The red bell pepper is also known as the Capsicum annuum, which was first discovered by Christopher Columbus during his exploration of the Caribbean islands in 1493. He was so impressed with the vegetable that he brought it back to Europe, where it eventually spread across the world.