red peppers Archives

Tart recipes

Roast pepper panzanella

20 minutes

Santa Anna’s salsa roja Mexicana

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

8 vine-ripened tomatoes
2 red peppers
2 jalapeño chillies
2 red onions
1 T olive oil
2 cloves garlic, chopped
1 T Woolworths chilli con carne spice mix
1 t fresh oregano, chopped
2 limes, juiced
2 t fresh coriander, chopped
agave syrup, to taste
sea salt and freshly ground black pepper, to taste

Method

Place the tomatoes, peppers, chillies and red onions directly onto burning coals or in the oven at its highest temperature until the skins are black and blistered. Allow to cool, then peel and chop finely or pulse in a food processor.

Heat the oil in a saucepan and add the garlic and tomato mixture. Add the spice rub and oregano and cook until most of the liquid has evaporated.

Remove from the heat and add the lime juice, coriander and agave syrup. Season to taste. Refrigerate and use as needed. It will keep for 7 days in a sealed glass jar.

Serve with tortilla chips and coriander.

Discover more Mexican dishes here.

Crispy pork rashers with cabbage

Grapefruit roast chicken

Easy lamb shank pie

Whole roast lamb ribs with romesco sauce

Cheesy stuffed sweet potatoes

Baked shakshuka with feta and home-made labneh

Rocket and red pepper pesto

Chunky tomato, red pepper and bean soup with pecorino baby marrow crisps

Red pepper tarte tatin

Meatballs with radish tzatziki and roast peppers

Braaied chicken with chilli, macadamia and rose marinade

Khanya’s secret sweet fire sauce

Deep-fried poached eggs with chakalaka

Roast pepper panzanella

Santa Anna’s salsa roja Mexicana

Santa Anna’s salsa roja Mexicana

Ingredients

Method