4 Roast Red Spanish 'Witches Hat Down' Peppers and Beetroot Salsa - the Red Salsa

[Alberta Louise]

4 Roast Red Spanish Peppers and Beetroot Salsa – the Red Salsa

6 ‘witches hat down’ Spanish peppers

6 baby Beets, whole, cooked and cut in half. 

Serrano pepper

1 Red Spanish Onion, diced

Olive oil or Grapeseed oil

A splash of rice vinegar

½ tsp Cayenne powder

½ tsp Red Pepper powder

Salt and pepper to taste

½ bunch of fresh coriander, chopped to garnish

With a roasting pan air-oven 220C the 6 ‘witches hat down’ Spanish peppers to char-level in 1-2 tbsp of olive or grapeseed oil.

Peel and cut the baby beet into halves, ribbons, grated or batons

Add the diced red onion, cayenne pepper and rice vinegar

Cut the roast red peppers into large chunks or rounds. By now they should be falling off the stem having been air-ovened then add to the salsa. Add the Serrano hot pepper

Garnish with a quarter of bunch of chopped up coriander (cilantro) and season with salt and pepper, to taste.