Summer Series | Homemade Chunky Salsa

As promised, today I’m sharing another friendly snack recipe for FLK’s Summer Series. You’ve seen the Barbequed Satay Chicken, Rocket & Goat’s Feta Dip, and now I have for you Homemade Chunky Salsa! With this recipe in your back pocket, it’ll be happy times at your next barbeque or get together. You won’t have to miss out on nachos at movie night, nor will you be eating your plain corn chips even plainer – without salsa.

It’s a simple recipe, but it’s golden, and I assure you everyone can enjoy this one. If anything makes me happier than recreating foods to be FODMAP friendly, it’s recreating them so good that no one else even notices. That’s when I know I’m on to a real people-pleaser. That, and if Dad gives it his tick of approval.

Homemade Chunky Salsa
Makes 1 jar

2 tomatoes, quartered
1 red capsicum, roughly sliced
1 fresh red chilli
Olive oil
½ tsp sweet paprika
½ tsp hot paprika
½ tsp ground cumin
½ tsp dried oregano
Salt & pepper
1/2 tbsp lemon juice
1/2 tbsp white wine vinegar

Preheat oven to 180°C. Place tomatoes, capsicum and chilli in a baking tray and coat generously with olive oil. Sprinkle with spices, oregano, salt and pepper, and place in oven for 35-40 minutes, until nicely roasted. Remove from oven and allow to cool. Transfer the ingredients to a blender or food processor, along with the lemon juice and vinegar. Blitz for a few moments to form a chunky salsa and season to taste with additional salt, pepper and spices.

Enjoy.