Red bell pepper and pine nut salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Red bell peppers; (300 - 400 g) | |
| 6 | Garlic cloves | |
| 2 | Red jalapeno peppers; deseeded | |
| 100 | grams | Pine nuts; (if you find them |
| ; difficult to | ||
| ; procure, send us an | ||
| ; e-mail! | ||
| 1 | tablespoon | Crushed coriander seeds |
| Salt and black pepper as desired | ||
Directions
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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