Ingredients with Measurements:
- 2 large red bell peppers, roasted and diced
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh lime juice
- 1/4 cup mayonnaise
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet, skin side up, and roast for 20-25 minutes or until the skin is charred and blistered.
4. Remove from the oven and let cool for a few minutes.
5. Peel off the skin and dice the peppers.
6. In a large bowl, combine the diced roasted red peppers, red onion, garlic, jalapeño pepper, cilantro, parsley, lime juice, and mayonnaise.
7. Season with salt and pepper to taste.
8. Transfer the mixture to a blender or food processor and pulse until smooth.
9. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of salsa
Nutritional information:
- Calories: 80
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 5mg
- Sodium: 100mg
- Total carbohydrates: 4g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 1g
Substitutions for ingredients:
- You can use green bell peppers instead of red bell peppers.
- If you don't have fresh cilantro or parsley, you can use dried herbs instead.
- You can use Greek yogurt instead of mayonnaise for a healthier option.
Variations:
- Add a can of black beans or corn for a heartier salsa.
- Add a tablespoon of honey for a sweeter salsa.
- Add a teaspoon of cumin for a smoky flavor.
Tips and tricks:
- To make the salsa spicier, leave the seeds in the jalapeño pepper.
- You can roast the peppers ahead of time and store them in the refrigerator until ready to use.
- If you don't have a blender or food processor, you can use a hand-held immersion blender to puree the salsa.
Storage instructions:
- Store the salsa in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- This salsa is best served cold, but you can let it come to room temperature before serving.
Presentation ideas:
- Serve the salsa in a bowl with tortilla chips or use it as a topping for tacos, burritos, or grilled chicken.
Garnishes:
- Garnish with additional chopped cilantro or parsley.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Serve with guacamole, pico de gallo, or a side salad.
Troubleshooting advice:
- If the salsa is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the salsa is too thin, add more roasted red peppers or mayonnaise.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the ingredients.
- Store the salsa in the refrigerator and discard any leftovers after 5 days.
Food history:
- Salsa golf is a popular condiment in Argentina and Uruguay. It is typically made with ketchup and mayonnaise, but this recipe uses roasted red peppers for a twist on the classic.
Flavor profiles:
- This salsa is sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve as a dip with tortilla chips or as a topping for tacos, burritos, or grilled chicken.
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Region: Mexican