I had few pieces of roasted Bell Peppers with me after making Roasted Bell Pepper Soup. I wanted to use these while they were fresh. Since had some Nachos with me, I decided to make a fresh Mexican Salsa. While looking for other ingredients to get the perfect balance in terms of sweetness, the tart and heat, I decided to add some fresh pineapple too to my Salsa.
Appa and Amma loved it. Appa said this could be even relished with any roasted papad and Khakhara!
INGREDIENTS
4 Tomatoes
1/2 Red Bell Pepper
1/2 Yellow Bell Pepper
1 Fresh Pineapple Slice
1 Green Chilli, roughly chopped
1 clove Lahsun | Garlic, roughly chopped
1 tsp Olive Oil
To taste Salt
1 tsp Lemon Juice
1 tsp Red Chilli Flakes | To taste
1 tbslp Fresh Dhania | Coriander, finely chopped
Olive Oil, for brushing
METHOD
- Wash and dry Tomatoes and Bell Peppers. Brush the surface with very little oil.
- Place a grill on the gas and roast them. Be careful as you do this. You can insert a fork near the stem to ease turning them well from all sides.
- Place roasted tomatoes and bell pepper in a bowl of cold water and with fingers, gently peel off the black roasted peel.
- De seed the bell peppers and use half from each of the bell peppers.
- Chop the tomatoes and bell peppers finely.
- Chop Pineapple slice finely
- In a mixie jar add the chopped tomatoes, bell peppers, pineapples, green chilli, garlic and olive oil. Give it a gentle pulse. The ingredients should be coarsely broken up and not pureed.
- Transfer to a bowl and add lemon juice, red chilli flakes and to taste salt. Add finely chopped dhania and mix well.
- Refrigerate for atleast an hour.
- Serve chilled along with Nachos.
Note:
a. You can refrigerate Mexican Salsa and it will last fresh for a day.
We have used:
1. Borges Extra Virgin Olive Oil
2. Tata Salt Lite
3. Keya Red Chilli Flakes
About C R Meena
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