Recipe A tangy salsa with vitamin-rich bell peppers
B ell peppers are known as the Christmas ornaments of the vegetable world. Like their relatives, the chilli peppers, bell peppers originated in South America. They have a crunchy texture and come in a wide array of colours ranging from green, red and yellow to orange, purple, brown and black. Peppers are available throughout the year.
Sweet peppers are plump, bell-shaped vegetables. Inside the thick, glossy flesh is an inner cavity with edible bitter seeds and a white spongy core. Bell peppers are not ‘hot'. Green and purple peppers have a slightly bitter flavour, while the red, orange and yellow varieties are sweeter, and almost fruity. Pimento and paprika are both prepared from red bell peppers.
While choosing peppers, go for those with a deep vivid colour, firm skin, and those free of soft spots and darkened areas. The stems should be green and fresh looking. In addition to looking good on the plate, bell peppers are also an excellent source of Vitamin A and Vitamin C. Green peppers are a good source of fibre.
Now, for a recipe.
Bell Pepper Salsa
Red, green and yellow bell pepper – one each
Tomato (medium) – 1
Yellow chilli – 1
Green onions – 4
Garlic clove(s) – 2
Coriander (chopped) – 2 tbspn
Sherry vinegar – 1 tsp
Walnut oil – 1 tbspn
Salt and pepper - to taste
Core the peppers.
Finely dice peppers, tomato, chilli, green onions, and garlic.
Combine the vegetables and add the coriander.
Stir in the vinegar and walnut oil and season with salt and pepper.
CHEF BHOLANATH JHA
Chef de Partie, Taj Connemara