Grilled tomato & capsicum salsa
32 minutes
Each red and yellow capsicum contains about 2 teaspoons of natural sugar, resulting in the slightly sweet taste to this salsa.
Lynn Lewis
6 people made this
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
- Heat grill to medium hot. Brush tomatoes and onion with oil and place, with the corn, on the grill.
- Grill 10 cm from heat, turning frequently, until lightly browned, 10 to 12 minutes.
- When cool enough to handle, finely chop tomatoes and onion. Remove husk from corn and cut kernels from cob.
- 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.
