Hot roasted red pepper salsa. Spice up your dishes or dips

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 😉

Estimated reading time: 2 minutes

🥘 Ingredients

• red peppers
• garlic
• shallot
• olive oil
• stale bread
• ground paprika
• espelette pepper substitute with Aleppo, or paprika
• sherry vinegar
• salt
• tabasco

🔪 Instructions and ideas

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 instead of a salsa. I added a little bit of old stale 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.

Need some dips as party food, have a look at my sweet potato dip, hummus variations, and super easy vegan aioli.

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!

📋 Recipe

Roasted paprika hot sauce/dip

A spicy roasted paprika sauce, great dip or accompaniment.

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Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 1 makes 1 small bowl

Equipment

• blender or food processor

Ingredients

• 2 red peppers
• 4 garlic cloves
• 1 shallot chopped
• 1 Tablespoon olive oil
• 1 slice of bread can be stale, without crust
• ½ teaspoon ground paprika
• 1 teaspoon espelette pepper substitute with Aleppo, or paprika
• 1 Tablespoon sherry vinegar
• salt
• 10-20 drops of tabasco

Instructions

• 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.

Notes

You can make this salsa as hot as you like. I like to add tabasco at the end because of the nice acidic heat it gives. I have added the bread to create a slighly thinker creamier salsa, but depending where you use it for, you might want to prefer to keep your salsa thin. Great as a dip, or as a added salsa with mexican food.

 

Tried this recipe?Let us know how it was!