Roasted Capsicum Salsa

    1 hour

    This recipe uses roasted capsicums and chillies and a splash of beer to make a dip that is sure to be a hit at any party. You can adjust the amount of chillies if you prefer something less (or more) spicy.

    7 people made this

    Serves: 40 

    • 1/2 green capsicum
    • 1/2 red capsicum
    • 4 red chillies
    • 2 tablespoons olive oil
    • 3/4 large onion, cut into large chunks
    • 1/2 large fresh tomato, chopped
    • 3 cloves garlic
    • 1/4 cup coriander leaves
    • 1 (410g) can diced tomatoes with their juice
    • 2 tablespoons fresh lime juice
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 100ml beer

    Preparation:25min  ›  Cook:5min  ›  Extra time:30min cooling  ›  Ready in:1hour 

    1. Preheat the grill. Line a baking tray with alfoil.
    2. Halve the green capsicum, red capsicum and chillies lengthways and discard stems and seeds. Place on baking tray and brush with olive oil. Roast under the grill until the skin blackens and blisters, 3 to 5 minutes. Place capsicums and chillies in a bowl and cover with cling wrap; allow to steam until the skins loosen, about 10 minutes. Peel off the skins and discard.
    3. Combine the green capsicum, red capsicum, chillies, onion, tomato, garlic, coriander, tinned tomatoes with juice, lime juice, salt, black pepper and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.

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    Reviews in English (5)


    Good Flavor. I will tweek it a little next time to accomodate my own personal tastes. Less cilantro, a little less beer (gets runny) and a little more salt and lime juice. I used a variety of peppers and it was pretty HOT. Make sure the peppers are charred so the skin comes off easily. Addictive.  -  02 Oct 2007  (Review from Allrecipes USA and Canada)


    I really like this salsa. I just finished making it...I haven't added the beer. I bought Tecate and I don't like it at all, so I don't want to ruin the salsa. I used fire roasted canned tomatoes along with fresh tomatoes. Recommend reading how to roast peppers on this site. I didn't and I had a hard time getting the skins off. I also didn't blend the ingredients since I like chunky salsa.  -  10 Aug 2007  (Review from Allrecipes USA and Canada)


    This salsa was very tasty! The roasted peppers made it extra good, and were quite easy to prepare. I used fresh tomato only, and used a whole onion.  -  07 Aug 2007  (Review from Allrecipes USA and Canada)