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Roasted Pepper and Ginger Salsa Recipe

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Roasted Pepper and Ginger Salsa Recipe

Prep Time:

Ingredients

  • Spices, pepper, black | 1.00 dash
  • Salt | 1.00 dash
  • Onions raw | 1.00 small
  • Lemon juice, raw | 2.00 tbsp
  • Garlic, raw | 1.00 Tbsp
  • Spices, cumin seed | 1.00 tsp powdered
  • Spices, coriander | 0.50 tsp
  • Ginger root, raw | 1.00 slices 1" dia
  • Sweet Yellow peppers | 1.00 pepper, large 3-3/4" long, 3" dia
  • Peppers, sweet, red, raw | 1.00 large 2-1/4 per pound, approx 3-3/4" long, 3" dia.
  • Fresh thyme | 2.00 sprig
  • Cilantro, Fresh, Chopped | 6.00 sprigs
Nutrition Facts (Per Serving)

Calories per serving: 27.32 mg

Fat per serving: 0.29 g

Saturated fat per serving: 0.03 g

Protein per serving: 0.96 g

Sodium per serving: 30.00 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Finely chop the onion, coriander and thyme.
  2. Now remove the stalk and quarter peppers. De-seed and then grill the quarters until charred. Remove the skins and finely slice them.
  3. Roughly chop the root ginger, set aside. Now in a pan, roast the dry spices for 30 seconds to a minute until aromatic.
  4. In a pestel and mortar, crush the spices and ginger garlic to make a smooth paste, add in the lemon juice.
  5. In a mixing bowl, mix together the peppers, chopped onions and herbs then the spice mixture. Stir gently and refrigerate for 1 to 2 hours before serving.

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