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Chunky Roast Tomato and Capsicum Salsa

Make your own tasty salsa to serve is all manner of ways. Serve it as a snack with corn chips, as a starter or bruschetta topping. Use it as a side with lamb (please do!), or as an addition to a fabulous ham and salad sandwich. Dip crispy baked potatoes in it. Serve it with simple sausages or home made sausage rolls or pasties. Enjoy it what ever way you choose to use it.

Course Appetiser
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Author Kyrstie Barcak - A Fresh Legacy

Ingredients

  • 1/2 kilo capsicums - chopped into quarters
  • 1 kilo tomatoes - halved or quartered
  • 200 grams brown onion - cut into 8
  • 1 tablespoon oil
  • 4 anchovy fillets
  • 6 garlic cloves
  • 2 fresh chilli - finely chopped seeds removed if desired
  • 1 bunch Coriander roots -chopped 3/4 tablespoon approx.
  • 1 tablespoon salt
  • 1 teaspoon tumeric
  • 1 cup Apple Cider Vinegar
  • 1 chilpotle chilli chipotle in adobe* - chopped
  • 1/2 cup sugar

Instructions

  1. Bake the capsicums, tomatoes and onion in the oven for about 30-35 minutes
  2. Add the oil to a large pan to heat and then the anchovy, garlic, chilli and coriander roots and cook for a a few minutes until fragrant.
  3. Add the baked vegetables then the remaining ingredients except the sugar and bring to a boil and them medium simmer for 30 minutes
  4. Stir once in while to prevent sticking to the bottom of the pot
  5. Add the sugar and stir to dissolve
  6. Continue to cook for another 15 - 20 minutes, stirring occasionally
  7. Remove from the heat and pot into steralised jars using a clean* ladle
  8. Store jars in a cool dark location
  9. Allow the flavors to mellow and meld for a week prior to using (if you can wait)
  10. Use within a few weeks

Recipe Notes

You can purchase chilpotle chilli (chipotle) in adobe in a can from some delis or places that specialise in Mexican foods.
* Ensure that all equipment is clean and rinsed with boiling water prior to using