Red bell pepper and pine nut salsa

"We found the starting point for this recipe in Wise amp; Hoffman: The Well-Filled Tortilla Cookbook, one of the best cookbooks for Mexican food that we have come across. During early autumn the red bell peppers are at their cheapest, at least in Sweden and the Netherlands. You can then prepare a large quantity of the pepper paste and keep it deep-frozen until required."
Recipe by: kutay

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

4 red bell peppers (300 - 400 g)
6 garlic cloves
2 red jalapeño peppers, deseeded
75-100 g pine nuts (if you find them difficult to procure, send us an e-mail!
1 tbsp crushed coriander seeds
salt and black pepper as desired

Cooking Preparation of the Recipe:

Bake the bell peppers in the oven at 250 - 275 oC until a major part of the skin is blackened. This normally requires 20 - 30 minutes. Do NOT use a grill.
Transfer the bell peppers to a paper bag, close it, open again after 15 minutes and remove the black skin and the seeds from the bell peppers. Instead of using a paper bag, you can wrap the baked peppers in household tissue.
Process the baked and deseeded bell peppers, the garlic, the jalapeño peppers and the pine nuts in a food processor for 30 - 45 seconds.
Add spices, and, if necessary to get the right consistency, also some water.
The salsa can be kept in the refrigerator for up to a week but should not be frozen.