Tomato, capsicum & chilli salsa
This Tomato, Capsicum & Chilli Salsa blends fresh cherry tomatoes, red pepper, and spicy chili for a vibrant, zesty balance. Ideal as a dip or topping, it's quick to prepare and packed with flavour.
Cook time 12 min
Prep time 30 min
Ingredients:
1 red pepper1.50 cups cherry tomatoes
4 shallots
2 tsp coriander leaves
2 red hot chili peppers
1 tbsp lemon juice
1 tsp fish sauce
2 tsp olive oil
1 tsp sugar
2 garlic cloves
salt & pepper to taste
This Tomato, Capsicum & Chilli Salsa is a vibrant and flavorful dish that's perfect for adding a spicy kick to your meals. Combining fresh cherry tomatoes, red pepper, hot chili peppers, and a medley of other ingredients, this salsa is not only delicious but also packed with nutrients. Whether you're serving it as a dip, a taco topping, or a side dish, it's sure to impress your guests.
Instructions:
- Dice the red pepper into small pieces.
- Halve or quarter the cherry tomatoes, depending on their size.
- Finely chop the shallots.
- Mince the coriander leaves.
- Finely chop the red hot chili peppers. Remove the seeds if you prefer less heat.
- Mince the garlic cloves.
- In a medium-sized mixing bowl, combine the diced red pepper, cherry tomatoes, chopped shallots, minced coriander leaves, and chopped chili peppers.
- In a small bowl, whisk together the lemon juice, fish sauce, olive oil, and sugar until the sugar is fully dissolved.
- Pour the dressing over the combined vegetables.
- Add the minced garlic and mix thoroughly to ensure all the ingredients are evenly coated.
- Add salt and pepper to taste. Stir well to combine.
- Let the salsa sit for about 10-15 minutes to allow the flavors to meld.
- Serve immediately as a topping for grilled meats, tacos, or with tortilla chips.
Your Tomato, Capsicum & Chilli Salsa is ready to be enjoyed! This versatile and spicy salsa is perfect for any occasion. Serve it fresh and enjoy the burst of flavors that it brings to any dish. It's a great way to add a healthy and zesty twist to your meals.
Tomato, capsicum & chilli salsa FAQ:
Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days. It's best to consume it fresh, as the flavors may diminish over time.
Yes, you can use other tomatoes like Roma or vine tomatoes. Just chop them into similar-sized pieces, keeping in mind that cherry tomatoes add a sweeter flavor.
To reduce heat, you can remove the seeds and membranes of the chili peppers before chopping them. Alternatively, use fewer chili peppers or substitute with a milder variety like bell peppers.
A medium-sized mixing bowl (around 4-6 quarts) is ideal for combining the ingredients. Ensure it's large enough to allow easy mixing without spilling.
Let the salsa sit for about 10-15 minutes before serving. This helps the flavors meld together, enhancing the overall taste.
Cooking Tips:
- For a milder salsa, you can remove the seeds from the chili peppers before chopping.
- Let the salsa sit for about 30 minutes before serving to allow the flavors to meld together.
- If you like a chunkier salsa, chop the ingredients roughly; for a smoother texture, chop them finely or use a blender for a few pulses.
- You can add other ingredients such as diced avocado or corn to customize the salsa to your liking.
- Store any leftover salsa in an airtight container in the refrigerator for up to 3 days for the best freshness.
Nutrition Facts
6 ServingsCalories 36kcal
Protein 1.19g
Carbohydrates 8g
Fiber 1.71g
Sugar 5g
Fat 1.72g
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