Red bell pepper and pine nut salsa

1 servings

Ingredients

Quantity Ingredient
4 Red bell peppers; (300 - 400 g)
6 Garlic cloves
2 Red jalapeno peppers; deseeded
100 grams Pine nuts; (if you find them
; difficult to
; procure, send us an
; e-mail!
1 tablespoon Crushed coriander seeds
Salt and black pepper as desired

Directions

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.

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