The Best Pepper and Tomato Salsa


This is an amazingly versatile dish that works well as a dip, as a side dish to fish or chicken or as a an accompaniment within a wrap/burger/pitta sandwich etc. The most important thing is to roast the pepper and onion- this gives the dish its subtle sweetness.

The Best Pepper and Tomato Salsa
Yields 500
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  1. 1 white onion
  2. 1 green pepper
  3. 3 tomatoes
  4. 1 green chilli
  5. 1 handful coriander
  6. 1/2 tin chopped tomatoes
  7. 1 tbsp. black pepper
  8. 2 pinches salt
  1. Preheat the oven to 180C/Gas6
  2. Quarter the onion and roast in a tin with the pepper (left whole) for 30 minutes.
  3. Deseed and roughly chop the tomato and finely slice the chilli.
  4. Roughly chop the coriander.
  5. After 30 mins remove the veg from the oven. Remove the stalk and seeds from the pepper and roughly chop the flesh. slice up the onion.
  6. Add all the ingredients with the chopped tomatoes, salt and pepper to a bowl and use a wand blender to quickly pulse into a thick and chunky salsa
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