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Roast Red Pepper & Tomato Salsa


Recipe Info

  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 1:40 h
  • Ready In : 2:00 h


  • 900g red peppers
  • 450g tomatoes
  • 1 tbsp paprika
  • 1 tsp salt
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp red chilli flakes
  • 1 tbsp sugar
  • 1 tbsp tomato paste
  • 1 tbsp fresh lemon juice


Step 1

Preheat oven to 180°C. Place the peppers on a baking sheet. Roast for 30 to 40 minutes or until skins begin to blister, turning peppers after 20 minutes. Transfer to large paper bag. Close bag and let stand for 15 minutes or until the peppers are cool enough to handle. Peel off the blistered skin and remove tops, ribs and seeds. Coarsely chop and set aside.

Step 2

Make an X in the bottom of each tomato. Place in saucepan of boiling water for 10 seconds. Transfer tomatoes with slotted spoon to bowl of ice water. Peel off the skin then coarsely chop.

Step 3

Place the peppers, tomatoes and seasonings in a large pan on medium-low heat. Cook for 35 to 45 minutes or until vegetables are very soft, stirring frequently so the mixture does not stick to the bottom of the pan. Stir in the sugar and tomato paste; cook for 15 minutes or until thickened, stirring frequently. Stir in the lemon juice.

Step 4

Serve warm or at room temperature or refrigerate until chilled to serve cold.

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