Grilled tomato & capsicum salsa

Grilled tomato & capsicum salsa

8saves
32min


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Each red and yellow capsicum contains about 2 teaspoons of natural sugar, resulting in the slightly sweet taste to this salsa.

Lynn Lewis

Ingredients
Serves: 6 

  • 2 medium firm, ripe tomatoes
  • 1 small onion, cut into 2 cm-thick slices
  • 2 teaspoons olive oil
  • 1 corn cob, inner layer of husk intact
  • 1 small red capsicum, seeded and finely chopped
  • 1 small yellow capsicum, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon chilli powder
  • 2 tablespoons chopped coriander

Directions
Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

  1. Heat grill to medium hot. Brush tomatoes and onion with oil and place, with the corn, on the grill.
  2. Grill 10 cm from heat, turning frequently, until lightly browned, 10 to 12 minutes.
  3. When cool enough to handle, finely chop tomatoes and onion. Remove husk from corn and cut kernels from cob.
  4. Combine all the ingredients in a serving bowl. Refrigerate until ready to serve.

Helpful hint

Coriander's distinctive flavour does not please every palate. If it is too intrusive for you, try dill, chervil or Italian flat-leaf parsley in your salsa.

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