Short
Arnold
Lara MGrilled Capsicum Salsa
July 27th 2007 02:46
On a recent trip to the local shopping centre, I was reminded (or maybe tempted) by the look of the food court nachos. While many of you 'foodies' might scoff at the very mention of the words 'food court', this particular dish brings back fond memories. While today's version is incomparable to the version of my childhood, I recall gigantic plates of corn chips shared by my mum and myself (neither of us being able to finish our portion) piled with generous amounts of cheese and meat and the most crisp, fresh lettuce and salad. This was accompanied by large dollops of salsa, sour cream and guacamole. Are you salivating yet?
Inspired by this food memory I decided we were having nachos for dinner that night, an homage to Miranda Food court's past!
Grilled Capsicum Salsa
Ingredients
2 red capsicum, sliced
1 tin of crushed tomatoes
Fresh or powdered chili, as desired
Smoked Paprika
Salt and Pepper
Method
Place sliced and seeded capsicum under a hot grill and cook for about 15 minutes or until beginning to blacken. Heat a saucepan and lightly fry finely chopped chili and about a teaspoon of paprika. Use as much chili as your tastes demand, I used 1 very small (and quite hot) chili but first removed most of the seeds to turn the heat down a little. When fragrant, add the capsicum slices to the spices and top with the tin of tomatoes. Simmer the mixture with the lid off for about 20 minutes to reduce the liquid. Transfer to a blender or food processor and pulse until mixture is consistent but still quite chunky. Season with salt and pepper and serve on top of your nachos or as a dip with corn chips.
Grilled Capsicum Salsa
Ingredients
2 red capsicum, sliced
1 tin of crushed tomatoes
Fresh or powdered chili, as desired
Smoked Paprika
Salt and Pepper
Method
Place sliced and seeded capsicum under a hot grill and cook for about 15 minutes or until beginning to blacken. Heat a saucepan and lightly fry finely chopped chili and about a teaspoon of paprika. Use as much chili as your tastes demand, I used 1 very small (and quite hot) chili but first removed most of the seeds to turn the heat down a little. When fragrant, add the capsicum slices to the spices and top with the tin of tomatoes. Simmer the mixture with the lid off for about 20 minutes to reduce the liquid. Transfer to a blender or food processor and pulse until mixture is consistent but still quite chunky. Season with salt and pepper and serve on top of your nachos or as a dip with corn chips.
| 52 |
| Vote |
Add To: 
subscribe to this blog
