Spicy roasted pepper and tomato salsa

Spicy Roasted Pepper and Tomato Salsa

Here is a terrific Salsa recipe I know you will enjoy. I have several recipes that follow that uses this salsa. So keep reading.

Spicy Roasted Pepper and Tomato Salsa



2 lbs. Ripe Plum Tomatoes, chopped
2 tbs. Tomato Paste
12 cloves Garlic (I use a whole bulb of fresh Garlic), crushed and diced
2 Red Bell Peppers seeded and sliced into strips and roasted in a little Olive Oil
2 Green Bell Peppers seeded, sliced in strips and roasted in a little Olive Oil
2 Red Bell Peppers seeded and diced
4 Hot Peppers seeded, deveined and minced
2 Large Red Onions diced
1 bunch (about 1 cup packed) Fresh Cilantro, finely chopped
1 tbs. Coriander Seeds
1 tsp. Cumin
1 tsp. Cayenne Pepper to taste
1 tsp. Chili powder,
4 Fresh Scallions diced
½ cup Parsley chopped
Juice of 1 Lime
Zest of 1 Lime minced
Juice of 1 Lemon
Zest of 1 Lemon minced
2 tbs. Kosher Hot Sauce
1 tbs. Kosher Worchester Sauce
Salt and freshly Ground Black Pepper to taste

Tortilla Chips


Roast the Pepper in a 400 degree F oven for about 20 minutes until they begin to caramelize.
Allow to cook and then roughly chop.

Combine all of the ingredients in a large bowl and mix well. Cover and chill for at least 4 hours before serving. Serve with tortilla chips, pita chips and toasted baguette.

A special note. Whenever possible please purchase Kosher items that come from Israel especially those products that originate in Judea and the Shomron.

You can find all the very best Kosher Recipes at http://chefceaser.wordpress.com. Follow me there.

About the Author
Chef Ceaser has been a kosher chef for 37 years.
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