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Chargrilled red pepper and tomato salsa

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This tasty dip is made with peppers and cherry tomatoes, then blended with spices, garlic and coriander.
Serves
6
Prep
15 minutes
Cook
30 minutes
Each 211g serving contains (excludes serving suggestion)
KCal
64
Carbs
10.20g
Fibre
4.80g
Protein
2.00g
Fat
0.60g
Saturates
0.10g
Sugars
9.20g
Salt
0.00g
Portion Fruit & Veg
2
Ingredients
Ingredients
3 red peppers, deseeded and quartered
2 red onions, cut into wedges
200g ripe tomatoes, chopped
1 heaped tbsp tomato puree
1 tsp ground cumin
1 tsp oregano
pinch chilli flakes (or 1 small fresh chilli, finely chopped)
25g coriander, finely chopped
1 carrot, cut into batons
6cm cucumber, cut into batons
1 yellow pepper, cut into batons
Method
  1. Preheat the oven to 190°C/ gas mark 5.
  2. Roast the peppers and onions for 25-30 minutes, turning occasionally to ensure even cooking.
  3. Remove any charred pieces and discard. Reserve half the peppers and onions, then add the other half to a blender with the tomatoes, tomato puree, cumin, oregano and chilli flakes. blend until smooth.
  4. Chop the rest of the onion and red pepper, then stir into the blended ingredients along with the fresh coriander. Stir in the remaining ingredients and serve with the vegetable sticks.
Chefs tips
  • You could use any colour peppers. Also delicious served with pitta bread fingers.
  • The salsa also works well as an accompaniment to grilled meat or fish. Or try adding some to your favourite sandwich or wrap.
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