Roasted Three Pepper Salsa
Mahalo Chicos,
My roasted three pepper salsa is actually a ’sauce’ that can be used in variety of dishes. My most recent posts, I incorporate this sauce turn salsa into the base for Mexican Lasagna. This evening I am using it for my hearty white bean and vegetable soup. Since the weather was a bit chilly and windy today we needed a meal to warm things up a bit.
You may find that I will reference this recipe often, for this it’s best to create a much large batch and freeze a few cups in zip lock baggies to use for a later time.
See what you can come up with…
Prep Time: Less than 5 minutes
Cook Time: Less than 10 minutes
Serves: Up to 6 cups
What you’ll need:
1. A food processor
2. Several Zip Lock Baggies
3. One of each: red, green, and yellow bell peppers
4. 1 medium size purple onion
5. 1 fresh bay leaf
6. 2 cloves of mashed garlic
7. Freshly ground sea salt and black peppercorns
8. Grape seed oil or any oil with very minimum flavor you have on hand
What to do:
1. Preheat your oven on broil at 200 c. Take a baking sheet or foil wrap and place bell peppers and onion side by side. Dash some salt and pepper and a bit of the oil.
2. Broil in the oven until it starts to turn black. Don’t over do it, depending on the type of oven you have, it should not take any more than ten minutes maximum.
3. Allow to cool off before placing in the food processor.
4. Process along with the garlic cloves.
5. One thoroughly processed it should come out like a chunky sauce. Place all in a small sauce pot or any type of pot you have in hand.
6. Set on low heat and place the bay leaf. Cook for a few minutes no more than five minutes. Add as much salt and pepper you like. Allow to cool before storing, can be eaten cold or warm.
Ciao,
Odeliza Jacoba
Odeliza