new salsation – capsicum + corn salsa

After not having tortillas for awhile it has been tortilla city at our place of late! This is a salsa I have made a few times to go with various fillings and really enjoyed – a good tartness from the lime, subtle heat from the chilli and sweetness from the veggies.

salsa (start the dressing at least 1 hour before making the salsa)

vegan, vegetarian and gluten free

about 8 serves as a side

salsa dressing

Juice of 1-2 limes (depends on size and juiciness)
1 dried chipotle chilli
olive oil
1-2 garlic cloves (2 if on the small side). Microplaned, minced or finely diced.
salt and freshly ground pepper to taste

In a small bowl, soak the chilli in the lime juice for an hour or two. Remove the chilli from the lime juice (keep the lime juice), finely slice and add it back to the lime juice.
To this, add about the same amount of olive oil as the lime juice.
Add the garlic and season with salt and pepper. Whisk well with a fork.



2 cobs of corn
3-4 tomatoes (or equivalent in cherry tomatoes)
1 lebanese or ½ a continental cucumber
1 large capsicum
1 chilli (optional)
1 avocado (optional as you could leave out and make a guacamole instead)
2-3 spring onions or 1 red onion.
3-4 tbs coriander roots and all.

Cook the corn in boiling water until it is tender (when it goes bright yellow is a good judge). Drain and leave to cool.

Chop the tomatoes, cucumber, capsicum and (if including) avocado into cubes (about 1 cm). Add into a medium bowl. If you are eating on that day you don’t need to worry about de-seeding the tomatoes or cucumber, but de-seeding will help the salsa to not retain extra moisture (not necessary for cherry tomatoes).

Use a knife to scrape the corn kernels off the cob and add this to the bowl.

Finely slice the chilli. Add to the bowl.

Chop the coriander. Start very fine, and chop rougher once you reach the leaves. Do the same for the spring onion, but chopping rougher once you reach the darker green. If using a red onion instead of a spring onion, finely dice. Add to the bowl.

Give everything a careful mix with a spoon. Add the salsa dressing and stir to coat everything with it. Leave in the fridge for at least 20-30 minutes before serving.


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