Chef Paul Gayler's Smoked Yellow Pepper Salsa
6 servings
20 minutes
Chef Paul Geyler's salsa with smoked yellow pepper is a fragrant embodiment of Mexican cuisine, combining the smoky notes of roasted pepper and the heat of chili. Grilled yellow bell pepper gains a rich flavor with a hint of caramel, while fresh cilantro and lemon juice add refreshing zest. Maple syrup provides a subtle sweetness that balances the chili's spiciness. This salsa is perfect as a standalone snack or as an accompaniment to meat, fish, or crispy tortillas. Its rich, deep flavor makes it an essential element of any feast, adding warmth and color to traditional Mexican dishes.
1
Remove seeds from yellow peppers and cut them into quarters.
- Yellow bell pepper: 2 pieces
2
Remove seeds from the chili and chop it.
- Chili pepper: 1 piece
3
Chop 1/2 small onion finely. Chop the coriander.
- Onion: 0.5 head
- Fresh cilantro (coriander): 3 tablespoons
4
Heat 1 tablespoon of oil in a cast iron grill pan.
- Olive oil: 3 tablespoons
5
Add the pepper and fry for 5-6 minutes or until slightly charred and soft. Let cool.
- Yellow bell pepper: 2 pieces
6
Chop the pepper.
7
Put in a bowl with the other ingredients, mix, and season.
- Olive oil: 3 tablespoons
- Fresh cilantro (coriander): 3 tablespoons
- Lemon juice: 2 tablespoons
- Maple syrup: 1 tablespoon