Recipes
Red Pepper Salsa by Clodagh McKenna
Great served as a dip with lots of raw seasonal vegetables or also as a filler for a toasted pitta bread.Preparation time: 15 minutes
| Ingredients |
|---|
| 1 large red pepper, chopped small |
| 1 small red chilli, diced |
| Juice of 2 limes (or SuperValu Cooks’ Ingredients Lime Juice) |
| 1 garlic clove |
| 1/2 tsp SuperValu Honey |
| SuperValu Cooks’ Ingredients Sea Salt and Ground Black Pepper |
| Step | Description |
|---|---|
| 1 | Place all the ingredients in a bowl, season with salt and pepper and mix well. Serve with toasted or griddled flour tortillas. |
Clodagh’s Top Tip:
Try using soya sauce instead of the lime juice for a sweet and sour salsa. This is best left to marinate for about an hour before serving as the peppers tenderise. If you have fresh coriander, chop a few sprigs and mix into the salsa.