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Red Bell Pepper/Capsicum Salsa

Here's how you make Red Bell Pepper/Capsicum Salsa
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  • Servings: 8
  • Prep: 15m
  • Cook: 50m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 2 red (350 grams) capsicum (diced, 2 capsicum, roasted, deseeded)
  • 21 ounces tomatoes (diced, 3 large tomatoes, deseeded)
  • 1 red (175 grams) capsicum (1 capsicum, deseeded, not to be roasted)
  • 1 red onion (chopped finely)
  • 1/2 cup fresh coriander (washed, picked and chopped roughly)
  • 1 tablespoon fennel seeds (toasted and ground)
  • 1 tablespoon coriander (seeds, toasted and ground)
  • 1 lemon (juice of ~ or juice of 2 limes)
  • Sea salt, to taste
  • 3 tablespoons olive oil
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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