CHUNKY CAPSICUM SALSA

RECIPES

CHUNKY CAPSICUM SALSA

I don’t know about you guys, but I’ve never been able to stop after starting bowl of corn chips with salsa. I’m usually not satisfied until I’m using the salty crumbs from the bottom of the bag to scrape the last bits of salsa from the bowl.  This tummy friendly version doesn’t help the addiction at all, it’s wayyy too delicious! Make it as tame or as spicy as you like, it’s an easy crowd pleaser.

INGREDIENTS

  • 400g can of diced tomatoes
  • 1x red capsicum
  • 1x lime
  • 1x bunch of spring onion (one handful needed)
  • 1x bunch of coriander (one handful needed)
  • 1/2 TSP of paprika
  • Chilli powder (just a sprinkle)
  • Garlic oil
  • Sea salt
EXTRAS

  • Jar of sliced jalapenos

METHOD

  • Dice the capsicum
  • Turn frypan onto medium heat, add a splash of garlic oil and throw in the capsicum
  • Cook until capsicum has softened (I like when the skin becomes a bit charred) then add a sprinkle of chilli powder and paprika to your liking, stir through for a minute and turn off the heat
  • In a large bowl, pour the can of tomatoes and add the juice of ½ to 1 lime depending on how zesty you want it
  • Roughly chop the spring onion (green ends only) and coriander and add desired amount to the tomato mix
  • Add capsicum to the tomato mix and stir all ingredients
  • Add salt flakes and pepper to taste
  • For hot option: Take some sliced jalapeños out of the jar and chop into small pieces and stir through the salsa

NOTES

  • Another tip if you are entertaining and unsure of people’s preferences, you can separate the salsa into two dishes and add jalapeños to one so that you have a mild and hot version for guests
  • I usually will chop up the entire bunch of spring onion and whatever I don’t use I put in a zip-lock bag and pop in the freezer until I need it again

 

ENJOY WITH CORN CHIPS AS A SNACK OR AS PART OF MY EPIC SHREDDED CHICKEN NACHOS

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