Roasted Capsicum and Tomato Salsa
Roasted Capsicum and Tomato Salsa
Ingredients
- 1 large Brown onion, skin on, cut in quarters
- 10 medium tomatoes, halved
- 1 large Red Capsicum, membrane removed, cut in quarters
- 1 bulb Garlic, skin on, one end cut, cloves separated
- Pinch of salt
Method
Preheat oven to its highest temperature.
Line a deep baking tray with baking paper.
Place all ingredients skin side up and sprinkle with salt.
Place tray on the highest rack in the oven and allow ingredients to blister and char. This should take 30minutes.
Take tray out and allow ingredients to cool.
Once cool enough to handle, remove the skin off all ingredients and place flesh into a food processor.
Process all ingredients until smooth and serve.
Delicious served with corn chips and/or vegetable sticks.
Create a platter for entertaining with:
Guacamole
Fresh Tomato Salsa
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[...] served with corn chips and/or vegetable sticks. Create a platter for entertaining with: Roasted Capsicum and Tomato Salsa Fresh Tomato [...]
[...] Preheat oven to 200. Sprinkle salt on slices of aubergine and allow to sit for 5 minutes. Carefully halve and deseed all avocados. Squeeze flesh with lime juice and sprinkle with salt and pepper. Place in a baking dish lined with baking paper – set aside. Saute shallot and aubergine in an oiled frying pan. Stir in cumin and pour beans into pan. Squeeze lime juice into the pan and allow to heat/simmer for 5 minutes. Add salt and pepper to taste. Stir through chopped coriander. Fill avocado halves with bean mix and bake in oven for 15 minutes. Serve with Roasted Capsicum and Tomato Salsa. [...]