This fresh, zingy roasted red pepper salsa is easy to make, and has plenty of sweetness with no added sugar. The perfect way to create low fat, dairy free tacos.
Pulse dishes are great comfort food for this time of year, and chilli especially so. Our slow cooker makes enough to freeze for another day, so it was a win-win situation with black bean mole today.
Now, my normal instinct with this dish is to cover it in lashings of grated cheese or sour cream – and it’s not just my post-Christmas waistline steering me away from the dairy at the moment. My toddler is anaemic – and plant-based iron such as that found in beans is harder to absorb if you eat it with dairy.
So today I whipped up this salsa instead, and we didn’t miss the cream. I used roasted red peppers because I’d made a version of this roast red pepper sauce with fresh peppers. My advice to you today – if you’re roasting peppers, do a few extra, who knows where it may lead.
If you want to leave the chilli out, or use less, or a whole load more, I’m sure it would be just as tasty!
10 minPrep Time
10 minTotal Time
- 2 red peppers
- 1 onion
- 4 tomatoes
- 1 bunch coriander
- 1 lime
- 1 generous pinch cayenne pepper
- Roast the peppers, ideally several hours ahead of time. I cooked them for around an hour on gas mark 7 in a glass dish, with a splash of oil, and stirred them a couple of times. Allow to cool.
- Finely dice the onion and tomato- as small as you can. Place them in your serving dish.
- Zest and juice your lime, and add this. Chop your coriander and mix it in.
- Now finely dice the roasted peppers and mix them in, along with the cayenne pepper.
- Tip: chop the peppers and tomatoes on a small plate so you can tip the juices into the salsa.