Roasted red capsicum salsa

Red capsicum and new potato

Roasted red capsicum salsa – the perfect accompaniment for a new season boiled potato.

Recently, Home Economics and Technology teachers attended a Vegetable Tapas and Wine Event at The New Zealand School of Food & Wine in Auckland.

Create this dish at home using this NZ School of Food & Wine recipe.

Roast red capsicum salsa

1 red capsicum
2 spring onions, sliced
¼ cup fresh coriander leaves, coarsely chopped
½ Tbsp fish sauce
olive oil
fresh lime or lemon for juice

Blacken the capsicum skin using a barbecue, gas hob or under a hot grill.
Remove and immediately place in a plastic bag. Close the bag to steam the capsicum. Leave to cool.
Remove from the bag pouring any juices into a bowl.
Rub the skin off the capsicum and slice.
Place into the bowl with the spring onions and coriander.
Add the fish sauce and pour over just enough olive oil to give the mixture a good sheen without making it too liquid.
Squeeze over the fresh lime or lemon juice.
Serve under a boiled new potato.

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