Red Pepper Salsa (Bell Pepper Salsa)

Red pepper Salsa

You can't go wrong with a red pepper salsa (bell pepper salsa) as tasty as this one.

  • It is perfect to serve as a dip with toasted pitta bread and it would also fit in very well as part of a mezze-style meal.
  • Or brush toasted slices of sourdough bread with a little olive oil and top with some goat’s cheese or feta cheese and a dollop of the salsa.
  • Swap the cheese for slices of stir-fried chicken and add a dollop of yogurt along with the salsa.
  • It will definitely liven up a soup - I add a dollop to my Carrot and Watercress Soup and it would do equally well together with my Lentil and Carrot Soup.
  • It will add pizzazz to oven-roasted vegetables and many other dishes as well.

I buy the pointed variety of peppers (bell peppers) as I find that they are usually much tastier than normal peppers (which can be frightfully bland in taste).

This red pepper salsa is also quite healthy with only a one teaspoon of honey added to it. Peppers are obviously healthiest eaten raw and as I love them so much, I often eat raw ones.
For the red pepper salsa:

2 tablespoons olive oil

1 medium-sized red onion, finely chopped

3 garlic cloves, finely chopped

1 teaspoon ground cumin

A good pinch of chilli flakes

3 red peppers (bell peppers), deseeded and finely chopped

1 tablespoon tomato puree

1 teaspoon honey

1 tablespoon red wine vinegar

200ml, 7floz, 0.9 cup water

Salt and pepper

1.    Place the olive oil in a pot over a low heat and add the chopped red onion and garlic to the pan. Stir and cook for 5 minutes – taking care that the onion and garlic don’t burn – until the onion starts to soften.

2.    Add the ground cumin, chilli flakes and chopped red pepper (bell pepper) to the pan and continue to cook for a further couple of minutes. Add the tomato puree, honey, red wine vinegar and water to the pan. Season with salt and pepper, stir and bring to a simmer.

3.    Allow to simmer for about 15 minutes – until most of the liquid has evaporated and the salsa has become syrupy.

It will easily keep in the fridge for a good five days, if covered properly. I haven’t tried to freeze it myself – there has been nothing left to freeze – but I do think you could freeze it as well.

Tasty & Healthy Nuggets

“So long as you have food in your mouth, you have solved all questions for the time being.” Franz Kafka

Get delicious and nutritious tips and tidbits in my monthly Newsletter. You will get time-saving cooking tips, ideas for how to make your diet more nutritious and flavourful recipes. 

Subscribe today and you will get an instant download to my Ebook “A Tasty Way to Salsa, Dips & Sauces” which includes new recipes which are exclusive to this Ebook and not on my website.

Click on Tasty & Healthy Nuggets to subscribe..

New Comments! Have your say about what you just read! Leave me a comment in the box below.

Home Page > Salsa And Sauce Recipes > Red Pepper Salsa

A Tasty & Easy Way to Healthy Eating

A Tasty & Easy Way to Healthy Eating

This ebook is filled with a combination of healthy ingredients, lots of flavour and a quick way from stove to plate. A combination to make it as easy and tasty as possible for you to have a healthy diet.