Mexican salsa dip with sweet pepper, tomato and coconut blossom sugar from Stefano Vicinoadio can be prepared in 10 minutes. You make this dish with Coconut blossom sugar, Olive oil - Hermanos Catalan, ORAC + chili botanico-mix & Spice mixes from Amanprana. This recipe from the Mexican kitchen is delicious as Tapas & snacks, Side dish & Salsa & Sauce. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.
Ingredients for mexican salsa dip with sweet pepper, tomato and coconut blossom sugar
- 300 g Cherry tomatoes
- 1 Red sweet pepper
- 3 Cloves of garlic
- 1 tablespoon Coconut blossom sugar (Amanprana Gula Java Brut)
- 100 ml Olive oil (Amanprana Hermanos Catalan)
- 1 tablespoon Herbs (Amanprana ORAC Botanico-mix, spicy)
- 1 tablespoon Paprika powder, hot
- To taste Chilli powder
- ½ bunch Fresh wild garlic
- ½ bunch Flat-leaf parsley
Preparation of mexican salsa dip with sweet pepper, tomato and coconut blossom sugarRemove the stem of the pepper and deseed it, then slice it. Peel the garlic and roughly chop it. Wash the wild garlic and parsley, roughly chop it and place in a blender together with the tomatoes and other ingredients, then mix on low power. Increase the blender's speed if you want a finer salsa. Leave the salsa to settle/draw in the fridge for 30 minutes, then serve this Mexican dip with crisps, nachos, tortillas, bread or anything else!
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.