Pepper Salsa
Updated October 9, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 tablespoons extra-virgin olive oil
1 medium onion, peeled and chopped
1 clove garlic, minced
1 large sweet red pepper, cored, seeded and chopped
1 large sweet yellow pepper, cored, seeded and chopped
½ hot chili pepper, minced
1 large ripe tomato or 4 ripe plum tomatoes, chopped fine
1 tablespoon finely minced sun-dried tomatoes
1 teaspoon sherry vinegar
2 scallions, chopped fine
2 tablespoons chopped fresh coriander
Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
7 grams carbs; 129 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 11 grams fat; 2 grams fiber; 246 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat four tablespoons of the oil in a large skillet. Add the onion and saute until transluscent. Stir in the garlic, red pepper, yellow pepper and chili pepper and saute until the peppers are tender.
- Step 2
Stir in the tomato and sun-dried tomatoes and cook until the sauce has thickened, about 10 minutes.
- Step 3
Add the vinegar, scallions, coriander and remaining tablespoon of the oil. Season to taste with salt and pepper and serve.
Private Notes
Comments
The reference to coriander and/or cilantro depends in part by which country you are living. I knew the herb as cilantro in the USA but in Australia the herb is referred to as coriander - both the fresh or the dried seeds or ground herb.
Should it not be "chopped fresh cilantro"?
Cilantro is another name for fresh coriander.
indeed. Coriander is the seed, cilantro are the fresh leaves. Not the same.