Roasted Red Peppers: Salsa Criolla with Campfire

Name: Roasted Red Peppers: Salsa Criolla with Campfire
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 handful fresh flat-leaf parsley; 4 garlic cloves; 6 servings Kosher salt and freshly ground black pepper; 6 servings Extra-virgin olive oil; 1 medium onion; 6 larges red bell peppers; 3 Tbsps red wine vinegar; 6 vine-ripe tomatoes

Roasted Red Peppers: Salsa Criolla with Campfire is a gluten free, primal, and whole 30 recipe with 6 servings. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 15g of fat, and a total of 195 calories. It works well as a hor d'oeuvre. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 40 minutes. If you have wine vinegar, bell peppers, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat an outdoor charcoal grill to medium-high. Rub the peppers with oil and season them with salt and pepper.

Ingredients you will need

Salt And Pepper

Peppers

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides.

Ingredients you will need

Peppers

Equipment you will use

Grill

Tongs

Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and tear the peppers into strips; put them on a serving platter.

Ingredients you will need

Red Pepper

Peppers

Seeds

Wrap

Equipment you will use

Plastic Wrap

Bowl

Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper.

Ingredients you will need

Salt And Pepper

Tomato

Parsley

Garlic

Onion

Equipment you will use

Cutting Board

Bowl

Pour in the vinegar and oil, mix well to incorporate the ingredients. Taste and adjust seasonings as needed.

Ingredients you will need

Seasoning

Vinegar

Cooking Oil

Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes.

Ingredients you will need

Roasted Red Peppers

Salsa

Beef

Equipment

Ingredients

Servings:

1handful

fresh flat-leaf parsley 4

garlic cloves 6servings

Kosher salt and freshly ground black pepper 6servings

Extra-virgin olive oil 1medium

onion 6larges

red bell peppers 3Tbsps

red wine vinegar 6

vine-ripe tomatoes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Juve Y Camps Pinot Noir Brut rosé. It has 4.1 out of 5 stars and a bottle costs about 19 dollars.

Juve Y Camps Pinot Noir Brut Rose

This cava seduces with its bright cherry red color and beautiful effervescence. It reflects the character of the variety, with its cherry and strawberry notes enveloped in honey, toasted bread and a faint floweriness. It is intense, fresh and exuberant in the mouth, with a rich, aromatic finish. Pairs well with pasta, cured meats, Japanese food and baked goods.