Skip to main content

Season's eatings: red capsicum salsa



Capsicums can be eaten fresh, pickled, smoked, dried or roasted. From the nightshade family, native to the Americas, the large bell peppers or capsicums commonly come in traffic-light colours: red, orange/yellow and green.

The fruit of most species of capsicum contains capsaicin. This is a chemical that produces the hot pungency or spiciness – the burning sensation found in a chilli pepper. This is not a taste, rather it is a reaction. The capsaicin is not present in the seeds, as most people think, but in the membranes surrounding them; in the white bits and, to a lesser extent, in the flesh.

Most mammals can “taste” the capsaicin, finding it either unpleasant or delicious depending on perspective, whereas birds are unaffected. The bright colours of the fruit attract the birds, who then devour them and distribute the seeds. These fruits come in a huge number of varieties, including paprika, jalapeno, habanero and the many varieties of chilli. The capsicum itself does not contain capsaicin.

At the market, choose a squeaky skinned capsicum. The flesh should be firm and clear, without any soft spots.

Some kind of alchemy happens in the roasting of a ripe red capsicum. The smoky flavours infuse the sweet red flesh that softens into a delicious slippery mess. You might as well roast more capsicums than this recipe calls for as they make such a delicious addition to a pasta sauce or can be used in myriad other ways. They keep in the fridge, submerged in oil, for more than a week.

Start a salsa with fresh and in-season ingredients and you’ll be ahead. Once you have that, the work of a good salsa is only in the chopping, which can take a little time. Also, it’s always best to use whole spices and toast and grind them yourself – it makes a great deal of difference to their pungency. They will be fresh and beautifully fragrant. Use an electric spice grinder, or the rough grind of a mortar and pestle will be fine. After chopping the fresh ingredients, and toasting and grinding the spices, it’s simply a matter of assembling the salsa with a gentle stir and you’re ready.

This salsa should be a small but important part of a Mexican feast. Serve it alongside a salsa verde and guacamole with tortilla, as part of a taco. Or as we have, serve with corn chips or toasted tortilla strips as an assemble-yourself-tostada – with cold beers, on a summer evening.

Red capsicum salsa

2 red capsicum, roasted, deseeded, and the skin removed
3 large tomatoes, deseeded
1 red capsicum, deseeded
1 red onion, chopped finely
½ cup of fresh coriander, washed, picked and chopped roughly
1 tbsp fennel seeds, toasted and ground
1 tbsp coriander seeds, toasted and ground
Juice of 1 lemon, or juice of 2 limes
Sea salt, to taste
3 tbsp olive oil

To roast the capsicums, put capsicums on a roasting tray in a hot oven (200C) and roast until their skin is black and their form has collapsed. This should take about 40 minutes.

Once their skin is black, remove from the oven and place the roasted capsicums in a clean plastic bag to sweat. This sweating separates the skin from the flesh. Once the capsicums have cooled, remove from the bag and discard the skin and seeds. Chop them and the fresh ingredients, and assemble the salsa with the spices, lemon juice, salt and oil. The salsa gets better after sitting for a little while.

Serves 8 as a starter with corn chips or toasted tortilla strips.
Labels:

Comments

Post a Comment

Popular posts from this blog

Annabel Crabb's passionfruit curd meringue cake recipe

This is a cake that looks handsome on the plate. There are effectively six layers, but because the meringue-topped sponges are baked together, the assembly is simpler than it sounds. The passionfruit curd recipe makes about 320g (1 cup), which is plenty to fill the cake. But do consider doubling it; passionfruit curd is a good thing to have in the fridge. Passionfruit curd meringue cake serves 8 125g unsalted butter, softened 330g caster sugar 4 large eggs, separated 70g Greek-style yoghurt 1 tsp vanilla paste 150g plain flour 25g cornflour 1½ tsp baking powder ½ tsp cream of tartar 125ml thickened (whipping) cream Icing sugar, to decorate – optional Passionfruit curd 55g caster sugar 2 eggs, plus 1 yolk extra 60g unsalted butter, cubed Pulp and juice from 4 passionfruit, strained 1 tbsp lemon juice Preheat the oven to 180C. Grease and line two 20cm springform or loose-bottomed cake tins. Using an electric mixer, cream the butter and 110g of the caster su...
Post a Comment
Read more

A Taste of Home: Classic American Recipes That Never Go Out of Style

From coast to coast, the United States is a melting pot of flavors and culinary traditions. Whether it's the smoky goodness of Southern BBQ, the cozy warmth of a Midwest casserole, or the fresh crunch of a California salad, American recipes reflect the country's diversity and love for comfort food. In this post, we're celebrating a few timeless classics that have become staples in American kitchens. 🍔 1. The All-American Burger No list of American recipes is complete without the iconic hamburger. Juicy beef patties, melted cheese, crisp lettuce, tomatoes, and a soft bun — it's a backyard BBQ essential. Every family has their own spin, whether it's adding caramelized onions, bacon, or even swapping the beef for a plant-based patty. Quick Tip: Toast the buns with a little butter for extra flavor and texture. 🥧 2. Homemade Apple Pie “As American as apple pie” isn't just a saying — it's a tradition. With flaky crust and spiced apple filling, this desser...
Post a Comment
Read more

Rachel Roddy’s farro, pumpkin and chestnut soup recipe

Today’s recipe was made from gifts: a packet of vacuum-sealed chestnuts I was given to taste, a bundle of sage from an friend’s garden in Camden brought back to Rome in my rucksack, and a bag of farro from the best wine merchant in Rome, Antonio, who got it from Pacina in Castelnuovo Beradenga in Tuscany, where it grows abundantly. An early form of wheat, and sometimes called emmer wheat (not to be confused with spelt, which is also wheat, but a different genetic variation), farro was a staple grain in early Roman times thanks to its transportability, high protein content, vitamins and slow release of energy. Roman soldiers marched, built and fought on farro, I tell my legionnaire- and gladiator-fixated son, who doesn’t look keen, pushing away the “funny rice”. Looking like a cross between a caraway seed and grape pip when dry, farro does look rather like plump and sturdy brown rice when cooked. It has a mild, nutty taste, and it is this inherent nuttiness that some people dislike ...
Post a Comment
Read more