Red pepper salsa, there are so many occasions in which we would like to add a little spice to a dish, or to our aperitif snacks. This hot red pepper salsa, is just so easy to make, and so delicious, and it really does make the difference 😉
We roast the peppers and the garlic to give this warmer and fuller appearance to our salsa. As I mentioned in the notes, you can make it as hot as you like. I used tabasco at the end, because it give a nice acidic heat which balances the warming flavours of the peppers, and the warming heat of the espelette.
Because I wanted this salsa to be a bit thicker and creamier, so it could be used as a dip. I added a little bit of bread (soaked in water). This really adds to the texture. If you want your hot red pepper salsa as a accompaniment with an Mexican dish you might want to skip the bread.
Tons of possibilities textures wise, you can go for a smooth blend, or leave it a bit rougher in texture, just blend in short pulses for a rustic feel. Let me know what you think of it, and if you made any changes. Add @haricoco1 to your pictures on Instagram. I love to see the photos of these dips being used on parties and aperitifs. ENJOY!
Roasted paprika hot sauce/dip
- 2 red peppers
- 4 garlic cloves
- 1 shallot chopped
- 1 tbsp olive oil
- 1 slice of bread can be stale, without crust
- ½ tsp ground paprika
- 1 tsp espelette pepper substitute with Aleppo, or paprika
- 1 tbsp sherry vinegar
- 10-20 drops of tabasco
- Roast the 2 red peppers and garlic cloves in a pre-heated oven 180C for about 40 minutes
- Let the red pepper cool down, and de-seed and de-skin them.
- Soak the bread in a little bit of water for minimum 10 minutes
- Squeeze the water out of the bread, and add to the blender together with the skins of the roasted peppers and the flesh of the roasted garlic cloves, give it a quick whizz.
- Add all other ingredients except for the tabasco, and blend.
- Check to taste, and decide how much tabasco you want to add.