Roasted Bell Pepper Salsa

The very first time I made this sauce, I was still living in Slovakia together with my sister. It was shortly after I started experimenting with spices in the kitchen and this one came a bit too hot for my sister´s European tongue to handle, so despite the fairly little amount, there were still some leftovers next day:

ROASTED BELL PEPPER SALSA:

Prep time: 25 minutes
makes: 100 ml

• 1 green bell pepper
• 2 green chilies
• 2 cloves garlic, pressed
• juice from ½ lime
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp cumin powder
• 2 tbsp olive oil

Put bell pepper together with pepperoni in a heated frying pan and dry fry them from all sides until black.
Set aside and put them into a plastic bag. Cover tightly and let cool down. This way, the burnt skin separates from the roasted flesh and peeling the peppers is not at all difficult and messy. De-seed all of the peppers and blend in a blender, together with the rest of ingredients.

I have made this salsa several times. I used a great amount in burritos, or added a tablespoon into wok-fried grated root vegetable and sunflower seeds and mixed it with boiled pasta. Or you can simply eat it as a dip with some grilled veggies. Oh, is this one good…

(Here is a simple stir-fry of tomatoes, zucchini and peas with a generous splash of the bell pepper salsa, served over some nice tagliatelle).

The salsa goes to A.W.E.D. - Mexican hosted by DK of Curry Bazaar, and the pasta dish goes to Presto Pasta Night run by Ruth of Once Upon A Feast.