4 Roast Red Spanish 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, shreds 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 and add to the salsa. Add your Serrano hot pepper

Garnish with coriander (cilantro) and season with salt and pepper