Red Bell Pepper/Capsicum Salsa
Created by Tisme on April 8, 2016
- Servings: 8
- Prep Time: 15m
- Cook Time: 50m
- Recipe #23407
Ingredients
- 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
How to Make
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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
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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.
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Step 3: Assemble the salsa with the spices, lemon juice, salt and oil. The salsa gets better after sitting for a little while.
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Step 4: Serve this with corn chips or toasted tortilla strips.
Nutritional Facts
- 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