Friday, May 3, 2013

Roasted Sweet Peppers Salsa



Roasted Sweet Peppers Salsa

Ingredients

15 (about 350 grams) Mini Sweet Peppers, halved and seeded

2 Roma Tomatoes, halved and seeded

4 cloves Garlic, whole and peeled

½ Yellow or White Onion, roughly chopped

1 Tbsp Vegetable Oil

2 Serrano Chilies, seeded and chopped
A handful of Cilantro, chopped
1 Lime, juiced

Sea Salt to taste
Freshly Ground Pepper
2 to 3 Tbsp Extra-Virgin Olive Oil



Method


Heat the broiler. Combine the peppers, tomatoes, garlic, onions, and vegetable oil in a large baking pan. Sprinkle some sea salt and place the vegetables under the broiler, about 8 to 10 minutes, or until the vegetables are slightly charred. Remove from the oven and let cool.

Place the roasted vegetables, chilies, and cilantro in a food processor. Give it a few pulses until the texture is slightly smooth. Pour the mixture into a bowl and season with lime juice, salt, pepper, and stir in the olive oil.

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