Roasted Pepper Salsa With Smoked Paprika

Roasted Pepper Salsa

I make this roasted pepper salsa with smoked paprika a lot. It's delicious, easy to make and healthy.

I use pointed red bell peppers but all red peppers are rich in vitamin C and contain many other healthy nutrients. 

You can buy preserved, ready-roasted peppers (bell peppers) in jars, which undoubtedly makes it even quicker to make, but it's always healthier to cook from scratch. This way they are free from any chemical additives. I also think peppers tastes better when you roast them yourself. 

Kale is an incredibly healthy dark green vegetable. It contains a lot of vitamins and minerals and is rich in antioxidants and fibre. I often have curly kale at home and add it to a lot of different foods (see Eat your greens), like this roasted red pepper salsa.

You can swap the kale for rocket/arugula leaves in this salsa.

Kale is perfect to add to other foods as it it's not that pleasant to eat on its own. I love making pesto with kale, basil, garlic, Parmesan cheese and walnuts.

And speaking of walnuts, which I also use a lot and add to this salsa, they have the most antioxidants out of all nuts. Walnuts are also rich in omega3, an essential type of fat, as well as other nutrients, including vitamin E and several minerals.

It's important to store all types of nuts and seeds in a cool place (I store them in my fridge) as the healthy essential fat in them quickly goes rancid in warmer temperatures.

I use this salsa in many ways:

  • As a dip with vegetable sticks
  • With cheese as a chutney
  • On top of toasted sourdough bread or oat cakes together with some hummus and sliced avocado
  • Together with a mixed salad
  • With oven-roasted vegetables, salmon or chicken.

For the roasted peppers:

4 red peppers (bell peppers) - I use pointed Romano peppers

A dash of olive oil

Start by roasting the red peppers. Preheat the oven to 220C/ 425F/gas mark 7. Put the peppers into a roasting tray with a dash of olive oil and cook for 15 minutes, turning them from time to time, or until the skins blacken.

Place the peppers into a bowl and cover with cling film. Set aside for 10-15 minutes, until the skin comes off easily. Break the peppers open, pull out and discard the stalks, pith and seed and peel off the skin. 

To make the roasted pepper salsa:

4 roasted peppers

2 handfuls curly kale - or use rocket/arugula leaves

1 crushed garlic clove

1/2 tablespoon each of sunflower and pumpkin seeds

10 walnut halves

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1 tablespoon balsamic vinegar

2 tablespoons Extra virgin olive oil.

Place all the ingredients in a food processor and whizz for 15-20 seconds.

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