Roasted Pepper and Ginger Salsa

Roasted Pepper and Ginger Salsa

Photo by Heather S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    large red pepper

  • 1

    large yellow pepper

  • 1

    large orange pepper

  • 1

    in piece root ginger

  • ½

    tsp coriander seeds

  • 1

    tsp cumin seeds

  • 1

    small garlic clove

  • 2

    tbsp lime or lemon juice

  • 1

    small red onion, finely chopped

  • 2

    tbsp chopped fresh coriander

  • 1

    tsp chopped fresh thyme

Directions

Quarter the peppers and remove the stalk, seeds and membranes. Grill the quarters, skin side up, until charred and blistered. Rub away the skins and slice very finely. Peel or scrape the root ginger and chop roughly. Over a moderate heat, gently dry-fry the spices for 30 seconds to 1 minute, making sure they don't scorch. Crush the spices in a pestle and mortar. Add the ginger and garlic and continue to work to a pulp. Work in the lime or lemon juice. Mix together the peppers, spice mixture, onion and herbs. Season to taste and spoon into a serving bowl. Chill for 1-2 hours before serving an accompaniment to barbecued meats or Halloumi cheese kebabs. *VARIATION For a spicier version of this recipe, add a green chilli, finely chopped, to the pestle and mortar when grinding the ginger and garlic. Or simply add a sprinkle of cayenne pepper to the finished dish before chilling.


Nutrition

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