| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
servings |
INGREDIENTS
| 4 |
|
Red bell peppers; (300 – 400 g) |
| 6 |
|
Garlic cloves |
| 2 |
|
Red jalapeno peppers; deseeded |
| 100 |
g |
Pine nuts; (if you find them |
|
|
; difficult to |
|
|
; procure, send us an |
|
|
; e-mail! |
| 1 |
tb |
Crushed coriander seeds |
|
|
Salt and black pepper as desired |
INSTRUCTIONS
1. Bake the bell peppers in the oven at 250 - 275C until a major part of
the skin is blackened. This normally requires 20 - 30 minutes. Do NOT use a
grill.
2. Transfer the bell peppers to a paper bag, close it, open again after 15
minutes and remove the black skin and the seeds from the bell peppers.
Instead of using a paper bag, you can wrap the baked peppers in household
tissue.
3. Process the baked and deseeded bell peppers, the garlic, the jalapeno
peppers and the pine nuts in a food processor for 30 - 45 seconds.
4. Add spices, and, if necessary to get the right consistency, also some
water. The salsa can be kept in the refrigerator for up to a week but
should not be frozen.
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