Red Bell Pepper And Pine Nut Salsa Recipe - Cooking Index
Red Bell Pepper And Pine Nut Salsa Recipe - Cooking Index
| 4 | Red bell peppers - (300 - 400 g) | |
| 6 | Garlic cloves | |
| 2 | Red jalapeno peppers - deseeded | |
| 100 | Pine nuts - (if you find them difficult to procure, send us an e-mail! | |
| 1 tablespoon | 15ml | Crushed coriander seeds |
| Salt and black pepper as desired |
1. Bake the bell peppers in the oven at 250 - 275C until a major part of the skin is blackened. This normally requires 20 - 30 minutes. Do NOT use a grill.
2. Transfer the bell peppers to a paper bag, close it, open again after 15 minutes and remove the black skin and the seeds from the bell peppers. Instead of using a paper bag, you can wrap the baked peppers in household tissue.
3. Process the baked and deseeded bell peppers, the garlic, the jalapeno peppers and the pine nuts in a food processor for 30 - 45 seconds.
4. Add spices, and, if necessary to get the right consistency, also some water. The salsa can be kept in the refrigerator for up to a week but should not be frozen.
Source:
Rick Bayless' TV Show "Mexico One Dish At A Time"
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