Green pepper-coriander salsa


Preparation info

  • Difficulty


  • For

    four to six

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

We use this for the carrot, almond and feta terrine. Because the vegetables are left raw, rather than the method used in the fennel-chilli salsa, I chop them much smaller, using a food processor to get what could be called finely chopped or a coarse puree texture.


  • 2 green peppers
  • 1 red onion
  • 2 cloves of garlic
  • juice of ½ lime
  • salt
  • pinch of cayenne pepper
  • fresh coriander, chopped
  • 2 tomatoes, deseeded
  • 3-4 tablspns olive oil


COARSELY CHOP THE PEPPERS, onion and garlic, put them in a food processor and reduce them to a coarse puree. Transfer this to a bowl and stir in the lime juice, seasoning, some chopped fresh coriander and the tomatoes, finely diced. Finally, stir in enough olive oil to make the salsa slightly wet.