Ingredients with Measurements:
- 2 red bell peppers
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers cut side down on a baking sheet and roast in the oven for 20-25 minutes, until the skin is charred and blistered.
4. Remove the peppers from the oven and let them cool for a few minutes.
5. Peel off the skin and discard it.
6. Chop the roasted peppers into small pieces and place them in a food processor or blender.
7. Add the diced red onion, minced garlic, minced jalapeño pepper, chopped cilantro, lime juice, cumin, salt, and pepper to the food processor or blender.
8. Pulse the mixture until it is well combined but still slightly chunky.
9. Taste and adjust the seasoning as needed.
10. Transfer the salsa to a bowl and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of salsa
- Serving size: 1/4 cup
Nutritional information:
- Calories: 20
- Fat: 0.2g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- Yellow or orange bell peppers can be used instead of red bell peppers.
- White or yellow onions can be used instead of red onion.
- Serrano pepper can be used instead of jalapeño pepper.
- Parsley or basil can be used instead of cilantro.
Variations:
- Add a can of drained and rinsed black beans for a heartier salsa.
- Add a diced avocado for a creamier salsa.
- Add a tablespoon of honey for a sweeter salsa.
Tips and tricks:
- To make the salsa spicier, leave the seeds in the jalapeño pepper.
- To make the salsa milder, use only half of the jalapeño pepper or omit it altogether.
- The salsa can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store the salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The salsa is best served cold, but it can be brought to room temperature before serving.
Presentation ideas:
- Serve the salsa in a bowl with tortilla chips on the side.
- Use the salsa as a topping for tacos, burritos, or grilled chicken.
Garnishes:
- Top the salsa with additional chopped cilantro or diced avocado.
Pairings:
- Serve the salsa with tortilla chips, pita chips, or vegetable sticks.
Suggested side dishes:
- Serve the salsa as a side dish with grilled chicken, fish, or steak.
Troubleshooting advice:
- If the salsa is too thick, add a tablespoon of water at a time until it reaches the desired consistency.
- If the salsa is too thin, add more chopped peppers or onions to thicken it.
Food safety advice:
- Wash your hands and all utensils before preparing the salsa.
- Store the salsa in the refrigerator and discard any leftovers after 3 days.
Food history:
- Salsa originated in Mexico and has been a popular condiment for centuries.
Flavor profiles:
- The roasted red peppers give the salsa a smoky and slightly sweet flavor, while the jalapeño pepper adds heat and the lime juice adds acidity.
Serving suggestions:
- Serve the salsa as an appetizer or side dish with your favorite Mexican-inspired meal.
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Region: Mexican