Roasted bell pepper salsa and sourdough discard crackers

A spin a pico de gallo, plus a easy recipe using sourdough discard

I hope you’ve all been having an excellent start to the week. :) Today, I’m sharing a savory dish—a roasted red bell pepper salsa. It’s fresh, tangy, and naturally sweet. You can serve it with tortilla chips or on top of fish, chicken, or steak.

The base of this salsa is sweet roasted red peppers with lots of lovely textures and flavors throughout. You can buy roasted bell peppers in jars, or broil/grill them yourself; it’s really easy!

Ingredients

Find the printable recipe on the blog here.

• Two large fresh red bell peppers (capsicum), or a 12oz jar of roasted red peppers

• 113g/ 4oz cherry tomatoes, diced

• ¼ red onion, finely diced

• Two tablespoons finely chopped cilantro (coriander)

• One clove garlic, crushed

• One tablespoon of red wine vinegar or lemon juice

• One tablespoon olive oil

• One red chili, seeded and finely chopped (optional)

• ½ teaspoon salt, plus more to taste

• Black pepper to taste

Method

1. Slice the peppers in half and remove their seeds and pith. Lay them skin side up on a roasting tray and place them under the grill/broiler on high heat, around 5 inches away from the heat.

2. Let the peppers cook under the broiler for around 10 minutes until the skin blistered and blackened. The skin will be peeled off later, so don't worry.

3. Add the cooked peppers to a container, seal them shut, and let them steam and cool to room temperature for around 15 minutes.

4. Once they are cooled, peel off the blackened skin.

5. Chop the peppers up into small pieces and add to a large bowl along with chopped tomatoes.

6. Add the crushed garlic, finely diced onion, cilantro, vinegar, oil, salt and pepper. Stir it all together to coat.

An Extra Bite

If you’re a free subscriber to my Recipe Newsletter, you’ll continue to receive a free recipe emailed weekly. I also have an “Extra Bite" monthly subscription plan for those who crave a bit more! This gives you continuous access to all the recipes in my growing archives—ad-free, plus bonus recipes.

Thank you so much to those who support this newsletter through a paid subscription. For this week’s extra bite, I’m sharing a quick and easy recipe for sourdough discard crackers with rosemary and olives

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