Green pepper-coriander salsa

Name: Green pepper-coriander salsa
Yield: For four to six
Ingredients: 3-4 tablspns olive oil; pinch of cayenne pepper; fresh coriander, chopped; salt; 2 tomatoes, deseeded; 2 cloves of garlic; juice of ½ lime; 2 green peppers; 1 red onion

Preparation info

For
four to six

Difficulty
Easy

Appears in

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.

Ingredients

2 green peppers
1 red onion
2 cloves of garlic
juice o

Sauce
Vegan
Gluten-free

Method

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.