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

The Ultimate American Comfort: Classic Mac and Cheese Recipe

 When it comes to comfort food, few dishes rival the rich, creamy indulgence of a classic mac and cheese. Whether it's a family dinner, a cozy evening in, or a quick meal after a long day, mac and cheese has a way of making everything feel just a little bit better. This creamy, cheesy dish is a staple of American cuisine and has been passed down through generations. If you're craving the ultimate comfort food that's simple, cheesy, and satisfying, this recipe will hit all the right notes. Begin by bringing a large pot of salted water to a boil and cooking the elbow macaroni according to the package directions until al dente. Once done, drain and set aside. In a separate large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to create a smooth roux (a thick paste). Cook the roux for about 1-2 minutes to remove the raw flour taste. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps from forming. Keep w...
Post a Comment
Read more

Nigel Slater’s za’atar lamb recipe

The recipe Mix 2 tbsp of olive oil with 2 tbsp of za’atar spice mix. Brush over 6 lamb cutlets and set aside. Put 4 tbsp of bulgur wheat into a small dish, trickle over just enough water to dampen it and leave for 10 minutes. Remove the seeds from a pomegranate and put them in a mixing bowl. Top and tail 10 radishes and slice them into thin rounds, then add to the pomegranates. Put 2 tbsp of good, fruity olive oil in a small bowl, add 2 tsp of ground sumac, 1 tbsp of pomegranate molasses and the juice of a lemon. Pick the leaves from 6 sprigs of mint and 10 sprigs of parsley, then add them to the pomegranates. Run a fork through the grains and toss them with the salad and dressing. Grill the lamb cutlets for a few minutes on each side, then serve them with the salad. The trick Let the cutlets sit for a good 20 minutes in the za’atar spice mix before grilling. Use an overhead grill, and take care not to let the spice burn. The twist Add chopped cucumber or apple to th...
Post a Comment
Read more

Nigel Slater’s grilled pork belly, spring onions and quick romesco recipe

The recipe Toast 50g of flaked almonds in a dry frying pan until golden. Drain a 350g jar of red peppers then put them in a blender, add the almonds, 1 tbsp of sherry vinegar and 5 tbsp of olive oil. Process until you have a thick, rough and orange-red paste. Check the seasoning (salt, vinegar, pepper) then set aside. Warm a griddle pan. Season, oil then lightly brown 450g of pork belly slices (approximately 15cm in length and 4cm thick) on both sides. While the pork is cooking, toss 200g of slim spring onions in olive oil then put them on the grill turning them regularly. They should blacken here and there. Spoon some of the pepper sauce on to plates, add the grilled onions and the pork steaks. Enough for 2. The trick Brown the pork thoroughly on both sides, then lower the heat under the griddle and continue cooking until the meat is cooked right through, turning from time to time. Depending on the thickness of the pork and the heat of the griddle, it should take about 6 m...
Post a Comment
Read more