You can't go wrong with a red pepper salsa (bell pepper salsa) as tasty as this one.
I buy the pointed variety of peppers (bell peppers) as I find that they are usually much tastier than normal peppers (which can be frightfully bland in taste).
This red pepper salsa is also quite healthy with only a one teaspoon of honey added to it. Peppers are obviously healthiest eaten raw and as I love them so much, I often eat raw ones.
For the red pepper salsa:
2 tablespoons olive oil
1 medium-sized red onion, finely chopped
3 garlic cloves, finely chopped
1 teaspoon ground cumin
A good pinch of chilli flakes
3 red peppers (bell peppers), deseeded and finely chopped
1 tablespoon tomato puree
1 teaspoon honey
1 tablespoon red wine vinegar
200ml, 7floz, 0.9 cup water
Salt and pepper
1. Place the olive oil in a pot over a low heat and add the chopped red onion and garlic to the pan. Stir and cook for 5 minutes – taking care that the onion and garlic don’t burn – until the onion starts to soften.
2. Add the ground cumin, chilli flakes and chopped red pepper (bell pepper) to the pan and continue to cook for a further couple of minutes. Add the tomato puree, honey, red wine vinegar and water to the pan. Season with salt and pepper, stir and bring to a simmer.
3. Allow to simmer for about 15 minutes – until most of the liquid has evaporated and the salsa has become syrupy.
It will easily keep in the fridge for a good five days, if covered properly. I haven’t tried to freeze it myself – there has been nothing left to freeze – but I do think you could freeze it as well.
A Tasty & Easy Way to Healthy Eating
This ebook is filled with a combination of healthy ingredients, lots of flavour and a quick way from stove to plate. A combination to make it as easy and tasty as possible for you to have a healthy diet.