Red Pepper Salsa (Bell 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.
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